LIBRARY OF CONGRESS. { 

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UNITED STATES OF AMERICA. 



W1LLIAMSPORT 
COOK BOOK- 



COMPILED BY 



The Woman's Auxiliary 

OF THE 

Y. M. C. (\. 




We n\ay live ^wit^out poetry, n\Usic, aqd art ; 

We nqay live \\>itl\out cor\scier\ce, ar\d live -without t}eart ; 

We rqay live without frieqds ; -we rqay live -without booKs ; 

But civilized n\ar\ carrot live ^itt}OUt cook;s. 

He n\ay live 'Without booKs, — "Wt\at is Knowledge but grieving? 

He rqay live without t\ope, — Wl\at is h,ope but deceiving? 

He car\ live without love, — \Jl\at is passior\ but pir|ir\g? 

But ^wrjere is ti\e rs\av[ tt\at car\ live without diqirig ? 

— Owen Meredith. 



WILLIAMSPORT, PA.: 
Scholl Brothers, Printers and Binders. 
1895. 




Copyrighted, 1895, 
By THE WOMAN'S AUXILIARY 
OF THE Y. M. C. A. 



TO THE 

Xaotes of IliHUltamsport ano vicinity, 

WHO, IN GIVING THEIR RECIPES, 
HAVE ENABLED US TO PRESENT 
THIS BOOK TO THE PUBLIC. 



PREFACE. 



In sending out this modest little claimant for your 
favor, we anticipate a lifting of your brows and the 
horrified exclamation, "Another cook book to in- 
crease our perplexities — to delude us with its golden 
promises and lead us astray with its ' ignis fatuus ' of 
perfection only to land us in the bog of failure at 
last !" Fortunately for the young and inexperienced 
housekeeper, the day for vague and distracting direc- 
tions has gone by, and the books which gave them 
are obsolete. She is no longer coolly told to use her 
judgment to decide matters which puzzle the most 
skilful cook, for modern cookery is an exact science, 
and absolute fidelity to directions will produce sat- 
isfactory results in nine cases out of ten. The tenth 
time, the novice will learn that the heat of an oven, 
the quality of flour, the freshness of eggs and the 
sweetness of butter are things to study. The reci- 
pes in this book have been culled with the utmost 
care from a mass of material furnished by excellent 
cooks and housekeepers, and all have been tested 
and proven reliable. The phraseology is often pecu- 
liar, and may provoke a smile; but it must be re- 
membered that the recipes were written by ladies 
unaccustomed to writing for publication; and, in 
most cases, they have been inserted precisely as 
written, and whenever no objection was made, the 
name of the author has been given. The Ameri- 



vi 

can, like the German u housemother, n now finds her 
greatest pride in seeking to merit the tribute of Sol- 
omon: u She looketh well to the ways of her house- 
hold." We deem ourselves blest to have fallen upon 
times when dainty, scientific cookery is the study of 
every woman, whether she dwell in palace or cabin. 

So much of our good health and consequent good 
spirits, so much of the happiness of home, depends 
upon well cooked food, that we make no apology for 
adding one more to the already long list of cook 
books. Rather do we feel confident that our humble 
effort will be heartily appreciated and will satisfy 
an ever growing demand for the best possible helps 
to happy home life. When we add that this work 
is solely a labor of love, compiled by our committee 
to complete the payment of the twenty-five hundred 
dollars we pledged for the beautiful Annex of the 
Young Men's Christian Association building, we 
feel sure of a cordial welcome. 

Trusting that this unpretentious volume will hold 
a cherished place on the kitchen table instead of in 
the library, proving a daily help and instructor to 
the inexperienced, and the adviser and reliance of 
the thoroughly competent housewife, we leave it 
with you. 

Williamsport, Pa., /8pj. 



CONTENTS 



CONTENTS. 



SOUP. 

Suggestions. Mrs. Ex-President Harrison's Soup or 
Bouillon. Beef Soup. Corn Soup. Tomato 
Soup. Tomato Cream Soup. Mock 
Turtle Soup. Plain Calf's Head Soup. 
Black Bean Soup. Bouillon. Clear Soup. Mock 
Bisque Soup. Cream of Celery. Noodles for 
Soup. Dumplings 

FISH. 

Boiled Fish. Fried Fish. Baked Shad. To Bake 
Fresh Shad. Planked Shad. Fish Pate. A 
Fish Chowder Receipe From the Navy. Salmon 
in a Mould. Sauce for Salmon Mould. Escal- 
oped Fish. Frying Eels. Baked Codfish. 
Stewed Codfish. Fish Fritters. Fish Sauce. 
Another Sauce for Fish. Turbet a la Creme 8 — 14 

OYSTERS. 

Oyster Soup. Escaloped Oysters. Creamed Oysters. 
Creamed Oysters, from Teal of Rochester. Oysters 
Fried. Oyster Patties. Broiled Oysters. Oyster 
Fritters. A Delicious Way to Cook Oysters. 
Oyster Puree. Chafed Oysters. Oyster Pie. Clam 
Soup. Clam Fritters. Escaloped Clams. Clam 
Chowder. Deviled Clams. Lobster Cutlets. 
Lobster a la Newburg. Deviled Lobsters. Deviled 
Crabs. Bayard's Famous Terrapin Receipe 15 — 25 

MEATS. 

Rules for Boiling Meat. Boiled Turkey. To Roast 
a Turkey. Plain, Excellent Stuffing. How to 
Boil Meat. To Roast Beef. To Roast Mutton. 
Chicken Pie. Fried Chicken. Miss Parloa's 
Chicken Curry. Chicken Croquettes. Veal Loaf. 



Page. 



1—7 



viii 



CONTENTS. 



Page. 

Curried Veal. Veal Croquettes. Pressed Beef. 
Baked Ham ; Very Nice. Boned Ham ; Fine. 
Chestnut Stuffing. Ham Patties. A Good Meat 
Cake. Ham Paste. Braised Tongue. Sweetbreads, 
Stewed With Cauliflower. Irish Stew. Cracker 
Hash. Stuffed Beefsteak. For Tea. Savory Meat. 
Savory Beef. Mock Terrapin. Stewed Kidneys. 
Mock Turtle 36—51 

EGGS. 

Suggestions. Beauregard Eggs. Deviled Eggs. Baked 
Eggs. Scrambled Eggs. Spanish Eggs. Omelette 
Souffiee. An Excellent Omelette. Egg Omelette. 
Omelette. Superior Omelette. Splendid Omelette. 
French Omelette. Egg Sauce on Toast 52 — 57 

VEGETABLES. 

Suggestions. Mashed Potatoes. Potato Croquettes. 
Potato Pudding. Potato Scallops. Sweet Potatoes 
for Luncheon. Sweet Potato Croquettes. Scalloped 
Tomatoes. Boiled Tomatoes. Fried Tomatoes. 
Baked Tomatoes. . Tomatoes Stuffed with Sweet- 
Breads. Cooking Beans. Baked Beans. To Cook 
Asparagus. New Potatoes. Kathryn's Baked 
Beans. Corn Pudding. Corn Oysters. Corn 
Fritters. Fried Egg Plant. Rice Croquettes. 
To Cook Egg Plants. Stuffed Egg Plant. 
Oyster Plant. 68—79 

SAEADS. 

Chicken Salad. Mayonnaise Dressing. Potato Salad. 
Salad Dressing. Cabbage Salad. Boiled Salad 
Dressing. Mayonnaise. Sister Mag's Salad Dress- 
ing. Salad Dressing for Potatoes or Fish. Mayon- 
naise Dressing Without Oil. Cole-Slaw 80—90 

BREAD. 

Suggestions. Bread and Yeast. New England Brown 
Bread. Well Tested Graham Bread. Boston Brown 
Bread. Brown Bread. Dr. Pepper's Gluten Bread. 
Chatauqua Bread. Muffins. Maryland Biscuit. Rusk. 



CONTENTS. ix 

Page. 

Washington Rolls. Baking Powder Biscuit. Short 
Biscuit. Potato Biscuits. Good Friday (or Hot 
Cross) Buns. Tea Pop-Overs. Pop- Overs. Gems. 
Breakfast Gems. Gluten Rolls. Parker House 
Rolls. Tea Biscuit. Jokers. Graham Gems. 
Wheat Muffins. Hominy Muffins. Whole Wheat 
Flour Muffins. Cottage Rolls. Sally Lunn. Light 
Cake. Queen Esther Toast 101—116 

CORN BREADS. 

Southern Batter Bread. Corn Bread. Hepburn 
House Corn Bread. Corn Muffins. White Corn 
Meal Cake. Corn Cake. Corn Meal Gems. Corn 
Meal Muffins. Pone. Corn Pone 117—122 

WAFFLES, FRITTERS AND GRIDDLE 
CAKES. 

Waffles. Fried Mush for Breakfast. Hominy, or 
Grit's Croquettes. Fritter Batter. Banana Fritters. 
Apple or Peach Fritters. Apple Fritters. Corn 
Cakes. Rice Griddle Cakes. Buckwheat Cakes. 
Raised Buckwheat Cakes. Buckwheat Cakes With- 
out Yeast 123—127 

PIES. 

Pie Crust. Half Puff Paste. Lemon Pie. Lemon 
Pie With Two Crusts. Lemon Custard Pie. Orange 
Pie. Orange Cream Pie. Cream Pie. Cream 
Custard Pie. Sweet Potato Pie. Pumpkin Pie. 
Peach Custard Pie. Raisin Pie. Buttermilk Pie. 
Apple Tarts. Cake and Crumb Pie. Crumb Pie. 
German Puffs. Apple Dumplings. Baked Apple 
Dumplings. Strawberry Short Cake 138 — 145 

PUDDINGS AND DESSERTS. 

Boiling Puddings. English Plum Pudding. Mrs. 
Kennedy's Boiled Pudding. Suet Pudding. 
Christmas Pudding. Fruit Pudding. Mrs. 
O'Toole's Pudding. Beacon Street Sauce. Black 
Pudding. Bread Pudding. Imperial Pudding. 



X 



CONTENTS. 



Page. 

Oueen of Puddings. Omelet Pudding. Graham 
Pudding. Baked Huckleberry Pudding. Huckle- 
berry Pudding. Sauce. Whortleberry Pudding. 
Blue Berry Pudding. Sauce for Berry Pudding. 
Berry Pudding. Steamed Berry Pudding. Cocoa- 
nut Pudding. Snow Pudding. Tapioca Pudding. 
Cranberry Roll. Baked Apple Puff. Cherry Pud- 
ding. Peach Pudding. Orange Pudding. Choco- 
late Blanc Mange. Chocolate Pudding. Apple 
Pudding. Apple Meringue Pudding. Prune Pud- 
ding. Hyson Pudding. Good Heston Pudding 
and Sauce. Sauce. Railroad Pudding. Lemon 
Cream Pudding. American Cream. Vanity Fair. 
Strawberry Sponge. Rice Pudding. Brandied 
Rice. Brown Betty. Corn Meal Pudding. Seven 
Cent Pudding. Cottage Pudding. Frozen Rice 
Pudding. Cup Pudding. Spanish Cream 146 — 167 

SAUCES. 

Sauces for Plum Pudding. Lemon Sauce. Golden 
Sauce. Quince Sauce. Sauce. Pudding Sauce. 
Jelly Sauce. Hard Sauce. Vanilla Sauce 168 — 170 

CUSTARDS, CREAMS, ETC. 

Chocolate Custard. Chocolate Cream. Lemon 
Custard. Apple Meringue and Custard. Custard. 
Sweet Potato Custard. Coffee Custard. Fruit Puff. 
Apple Fluff. . Sauce. Apple Snow. Apple Float. 
Orange Float. Orange and Date Jelly. Orange 
Jelly. Cream Peaches. Peach Sponge. Tapioca 
Cream. Tapioca Custard. Cream Gelatine. Rice 
Jelly. Lemon Jell}-. Wine Jelly. Charlotte Russe. 
Milk Sherbet. Bavarian Cream. Caramel Ice 
Cream. Marischino Bavarian Cream 181 — 190 

CAKE. 

Suggestions. Pound Cake. Fine Pound Cake. 
Poor Man's Pound Cake. Cheap Pound Cake. 
French Pound Cake. Marble Cake. Wedding 
Cake. Fruit Cake. Fruit Cake Without Eggs. 
Plain Fruit Cake. Molasses Fruit Cake. Citron or 



CONTENTS. 



xi 



Page. 

White Fruit Cake. Mother's Fruit Cake. Choco- 
late Fruit Cake. Angels' Food. Angel Cake. 
Snowflake Cake. Gold Cake. White Cake. Yellow 
Cake. Silver Cake. Lady Cake. A Delicious 
Cake. Delicate Cake. White Mountain Cake. 
Tumbler Cake. Excellent Sponge Cake. Spon ge 
Cake. Lemon Sponge Cake. Hot Water Sponge 
Cake. Chocolate Cake. Cup Cake. Cocoanut 
Loaf Cake. Hickorynut Cake. Mrs. Rowley's 
Hickory nut Cake. Caramel Cake. Curtain Cake. 
Lemon Loaf — Old-fashioned Cake. Molasses Spice 
Cake. Ice Cream Cake. Orange Cake. Fig 
Loaf Cake. Coffee Cake. Liverpool Cake. Hurry 
Cake. Molasses Cake. Blackberry Jam Cake. 
Telegraph Cake. Feather Cake. Boston Cake. 
Crumb Cake. Almond Cake. Fourteen Ounce 
Cake. Tea Cake. Dried Apple Cake. Ginger 
Cake. Ginger Cup Cake. Old Folks' Ginger 
Bread. Ginger Bread. Soft Ginger Bread 191—218 

LAYER CAKE. 

Ice Cream Cake. Chocolate Layer Cake. Chocolate 
Cake ; or Devil's Food. Chocolate Cream Cake. 
Chocolate Cake. Cocoanut Cake. Orange Cake. 
Ribbon Cake. Cream Cake with Custard Filling. 
Cream Sponge. Devil's Food. Good Layer Cake. 
Delicate Cake. Lily Cake. Velvet Sponge Cake. 
Sponge Cake— Roll Jelly. Roll Jelly Cake. Jelly 
Rolls. Spice Cake. Water Icing. Cream Choc- 
olate Icing. Icing of Nuts 229—238 

SMALL CAKES. 

Little Hickorynut Cakes. Macaroons. Macaroon 
Recipe. Cocoanut Macaroons. Little Cocoanut 
Cakes. Cocoanut Pyramids. Chocolate Puffs. 
Chocolate Macaroons. Chocolate Kisses. Mrs. 
Hayes' Kisses. Shellbark Kisses. Sand Tarts. 
Cream Puffs. Sponge Cake. Bolivers. Drop 
Cakes. Oat Flake Wafers. Cream Cakes. Little 
Pound Cakes. Honey Cakes. Molasses Drop Cakes. 
Mrs. Runkle's Molasses Cakes. Gem Molasses 



Xll 



CONTEXTS. 



Page. 

Cakes. Spice Cakes. Tefferson Cakes. Golden 
Plunkets. Ginger Snaps. Sugar Snaps. Molasses 
Ginger Snaps. Drop Ginger Cake. Old-Fashioned 
Ginger Cakes. Excellent Ginger Puffs. Ginger 
Bread. Soft Ginger Drops. Ginger Cakes. Bos- 
ton Cookies. Sugar Cookies. Ginger Cookies. 
Brown Flour Cookies. Chocolate Cookies. New 
Year's Cookies. Molasses Cookies. Fruit Cookies. 
Oat Flake Cookies. Cocoanut Cookies. Grand- 
mother's Ginger Cakes. Ginger Jumbles. French 
Cookies. Cocoanut Jumbles. Jumbles. Raisin 
Jumbles. Chocolate Jumbles. Old-Fashioned 
Jumbles. Rose Jumbles. Vanilla Jumbles. Fast- 
nacht Cakes. Annie's Crullers. Crullers. Dough- 
nuts. Raised Doughnuts 239 — 261 

CONFECTIONERY. 

Molasses Taffy. Pop Corn Balls. Molasses Candy. 
Taffy. Chocolate Creams. French Cream Candy. 
Cocoanut Candy. Butter Scotch. Chocolate Car- 
amels. Maple Sugar Candy. Nut Candy 262 — 265 

PICKLES AND CATSUPS. 

Pickles. Small Cucumbers or Gherkins. Gherkin 
Pickles. Small Pickles. Mixed Pickles. Mixed 
Mustard Pickles. Cucumber Chow-Chow. Chow- 
Chow. Green Tomato or Cucumber Pickles. Yel- 
low Pickles. . Cantaloupe Pickle. Melon Pickle. 
Peach Mangoes. German Pickles — Peaches, Pears 
or Plums. Mustard Pickle. Sweet Peach Pickle. 
Sweet Tomato Pickle. Green Tomato Pickle. 
Sliced Cucumber Pickle. Mango Pickle Stuffing. 
Prepared Mustard. Red Sauce. Green Tomato 
Sauce. Chilli Sauce., Home-Made Chutney Sauce. 
Cold Catsup. Good Tomato Catsup 276—290 

RELISHES. 

To Make Chocolate. To Make Coffee. To Make Tea. 
Cheese Straws. Cheese and Egg Toast. Welsh 
Rarebit. Cheese Sandwiches. Picnic Sandwiches. 
Baked Pears. Red Raspberry Vinegar. Horserad- 
ish Sauce. Maple Sauce 291—295 



CONTENTS. 



Xlll 



BUTTERS, PRESERVES, &c. Page . 

Apple Butter. Lemon Butter. Pear Butter. To- 
mato Butter. Ginger Pears. ° Plum Sauce. Pre- 
served Cherries with Pine Apple. Peach Sauce. 
Quince Honey. Spiced Currants. Currant Jam. 
Huckleberry Jam. Fruit Jelly. Dundee Marmal- 
ade. Green Tomato Preserves 296 — 301 

FOOD FOR THE SICK. 

Suggestions. Beef Tea. Mutton Broth. Gruel for 
the Sick. Egg Gruel. Panada. Barley Panada. 
Egg Panada. Toast Water. A Tonic Broth. 
Koumiss. Baked Milk. Chicken Milk. Domestic 
Grape Wine. Grape Wine. Blackberry Cordial. 
Soda Mint. A Tonic. Cough Syrup. Good 
Cough Syrup. Cure for Sprains. Cure for Pleurisy. 
Medical Hints 312—319 

MISCELLANEOUS. 

Suggestions. To Render Butter — For Winter Use, in 
Place of Lard. To Prepare Beef Fat for Cooking. 
Pickle for Eggs. Packed Eggs for Winter Use. To 
Preserve Eggs. To Keep Eggs Through the 
Winter. To Keep Butter. To Keep Horse Radish. 
A Good Suggestion. To Rid the Kitchen of Flies. 
Silver Polish. Grease in the Sink Pipe. Household 
Hints. To Clean Carpets. Gem Washing P'luid. 
To Clean Grease Spots. For Shampooing. Wash- 
ing Silk. Cleaning Silk. For Renovating Silk. 
To Clean Black Dresses. For Cleaning Alpaca. To 
Remove Ink Stains. To Remove Fruit Stains 
from Table Linens. To Clean Straw Hats. To 
Clean Bottles. To Kill Moths in Carpets. To Pre- 
serve Furs from Moths. To Destroy Cockroaches. 
A Housekeeping Help. . . 320—330 



SOUP. 

"E'en though my edge be not too nicely set, 
Yet I another's appetite may whet." 



A few points are essential in making good soup. 
Beef is the best meat for the purpose, as it contains 
the most nourishment. A shank bone should be 
well cracked (that the marrow may be extracted), 
put on to cook in cold water, allowing a full quart 
for every pound of beef, and by very gradual heat 
come to a slow simmer, which should be kept up 
five or six hours. Soup, on no account, should be 
allowed to boil, except for the last fifteen minutes, 
to cook the vegetables in finishing. For the first 
hour of simmering it should be frequently skimmed. 
Salt, pepper and savory should be cooked in it from 
the first; rice, tapioca, macaroni or dumplings added 
at the last, to thicken. If vegetables are desired, 
they should be nicely sliced. Soup is much better 
to be made and allowed to cool, and used the second 
day, as then all grease can be removed. It should 
be strained before putting away. 



MRS. EX-PRESIDENT HARRISON'S SOUP 
OR BOUILLON. 

4 pounds lean beef, 
4 quarts water, 

1 teaspoonful celery seed, 

2 small onions, 



2 



WILLIAMSPORT COOK BOOK. 



2 small carrots, 

i bunch of parsley, 

6 blades of mace, 

1 6 whole cloves, 

Whites of four eggs, 

Salt and pepper to taste. 
Cut the beef into pieces of the size of a walnut 
and take care not to leave a particle of fat on them. 
Pour on it the water and let it boil up three times, 
skimming well each time, for if any of the grease 
is allowed to go back into the soup it will be im- 
possible to get it clear. Scrape the carrots, stick 
one clove firmly into each onion and put them in 
the soup; then add the celery seed, parsley, mace, 
pepper and salt. Let this boil until the vegetables 
are tender, then strain through a bag, return to the 
soup pot and stir in the well-beaten eggs. Boil 
until the eggs gather to one side, skim off, and 
color a delicate amber by burning a dessertspoonful 
of brown sugar and stirring it into the soup until 
sufficiently colored. Wash the bag in warm water 
pour the soup through again, and serve. 

Mrs. H. L. Hart. 

BEEF SOUP. 

Put on a shin of beef early in the morning. An 
hour before dinner put in the vegetables — corn, 
tomatoes, potatoes, or any other the season affords. 
Half an hour before dinner add pearl barley, 
vermicelli, or dumplings, as you prefer. Season 
with salt, pepper and catsup, to taste. 

Mrs. John G. Lowe. 



WILLIAMSPORT COOK BOOK. 



3 



CORN SOUP. 

Clean and scrape twelve ears of corn. Boil the 
cobs fifteen or twenty minutes in one quart of water; 
remove them and put in the corn. Let it boil a 
short time, then add two quarts of rich milk. Season 
with pepper, salt, and butter that has been melted 
enough to rub flour into it, (two tablespoonfuls of 
flour.) Let the whole boil ten minutes, and then 
turn the soup into a tureen into which the yolks of 
three eggs have been beaten. 

Presbyterian Cook Book. 

TOMATO SOUP. 
Porterhouse bone, cook y 2 day. Remove bone 
and meat. 

Add to stock, i tablespoonful sugar, salt, pepper, 
i good sized carrot, 3 stalks of celery, 1 quart of 
tomatoes, 1 good sized onion. Boil until tender 
and strain through colander. 

Add y 2 teaspoonful small cloves, y 2 cup of sweet 
cream, mixed with y 2 cup of flour. Stir smooth 
and boil. 

Mrs. Richards, Scran ton, Pa. 

TOMATO CREAM SOUP. 

Slice half an onion in butter and fry till brown. 
Add 1 quart can of tomatoes, 2 heaping tablespoon- 
fuls of flour, 1 tablespoonful of butter, 1 teaspoon- 
ful of salt, 1 teaspoonful of sugar, y 2 pint of hot 
water, y 2 pint of hot milk. Boil fifteen minutes, 
rub through a sieve, and serve with toasted bread 
cut in small squares. 

Mrs. L. L. Walton. 



4 



WILLIAMSPORT COOK BOOK. 



TOMATO SOUR 

y 2 can of tomatoes, 
i quart of milk, 

% teaspoonful baking soda in milk, 
Put butter the size of a walnut in tomatoes, and 
boil well. Put through a sieve, pepper and salt. 
Heat milk and add last. Serve with cretonnes made 
of brown bread done in the oven and cut into 
squares. 

Mrs. C. C. M. 

MOCK TURTLE SOUP. 
Take i small beef tongue, boil it very tender ; 
remove tongue from liquor, and when cooled off, 
skin and cut in small dice-shaped pieces. Strain 
the liquor in which the tongue was boiled, return 
to kettle and add y 2 can tomatoes rubbed through 
a fine sieve, three good sized potatoes cut in dice- 
shaped pieces, ]/ 2 teaspoonful ground allspice, x / 2 
teaspoonful ground cloves, i heaping teaspoonful of 
"Bell's Poultry Dressing," enough browned flour to 
thicken nicely, pepper and salt to taste. When the 
potatoes are cooked enough, and liquor thickened 
properly, add tongue. Slice x / 2 lemon in thin slices 
and serve immediately. Be sure to use "Bell's 
Poultry Dressing," as the mixture of herbs in this 
brand is just right. 

Mrs. George IV. Croll. 

PLAIN CALF'S HEAD SOUP. 
Take a calf's head well cleaned, and a knuckle 
of veal; put them into a large porcelain vessel; 
put a large tablespoonful of sweet marjoram, and i 



WILUAMSPORT COOK BOOK, 



5 



of sweet basil, in a clean rag; also a large onion cut 
up in a cloth,; take at least 4 quarts of water (it 
must be started as early as eight o'olock, if you 
wish it for a one o'clock dinner); let it boil steadily 
but not too rapidly ; salt and pepper 'well. About 
twelve o'clock, take off the soup, pour it through a 
colander, pick out all the meat carefully, chop very 
fine and return it to the soup, placing again upon 
the fire. Boil 4 eggs very hard ; chop them fine, 
and slice 1 lemon very thin, and at last add a wine 
glass of wine. 

Mrs. S. Craighead. 

BLACK BEAN SOUP. 
Soak 1 pint of black beans over night, the next 
day boil them until they are well done. Put them 
through a sieve and add 1 quart ^of any kind of 
stock you happen to have. Season with salt and 
pepper. Slice 1 lemon and 1 or 2 hard boiled eggs 
into a hot tureen, and pour the soup into it. Serve 
immediately. 

K. D. Borrows. 

BOUILLON. 

Soup bone~of beef, 

Knuckle of veal, 

1 good sized carrot, 

6 bay leaves. 
Boil four hours, with water enough to cover. 
When done, take out the^meat, strain, let stand 
until cold, then take all the" fat "off, add cayenne 
pepper, and salt to taste. A wine-glass of cherry 
wine when ready to use. 

A. A. D. 



6 



WILLIAMSPORT COOK BOOK. 



CLEAR SOUP. 

i qt. tomatoes, put through a colander ; i qt. 
water ; let boil y 2 hour, then add i teaspoonful of 
bicarbonate of soda; stir constantly until it stops 
foaming, then add i qt. milk, butter size of an egg, 
pepper and salt to taste. Let all come to a boil, and 
serve. 

Mrs. Fulton. 

MOCK BISQUE SOUP. 

}i of a can tomatoes, 

Y teaspoonful soda, 

Y tablespoonful butter, 

Y tablespoonful flour, 

Y teaspoonful salt, 
A dash of pepper, 

Y cup of milk. 

Heat the tomatoes, strain, and when boiling, add 
the soda. 

Mix the rest in a separate pan and when both are 
boiling, pour (into a hot bowl) together. 

Mrs. W. W. A. 

CREAM OF CELERY. 

Cut up 6 stalks of celery into half inch pieces, 
put them into a sauce pan, with i red onion quar- 
tered, i blade of mace, salt and a few whole pep- 
pers, ^add i quart of veal stock; boil for one hour. 
Rub the ingredients through a sieve, put into a 
sauce pan and add i quart more of the veal stock; 
then draw to one side of the fire to keep hot. Boil 
3 pints of cream and strain into the soup. If not 



WILLIAMSPORT COOK BOOK. 



7 



thick enough to suit you, add some flour. Pour 
into a hot tureen and serve with small square pieces 
of toast. 

Mrs. J. B. Gibson. 

NOODLES FOR SOUP. 

Beat up i egg; add a pinch of salt, and flour 
enough to make a stiff dough; roll out in a very 
thin sheet; dredge with flour to keep from sticking; 
then roll up tightly; begin at one end and shave 
down fine, like cabbage for slaw. 

DUMPLINGS. 

Take a small teacupfui of flour, a pinch of salt, 
and butter the size of a walnut ; rub well with the 
flour; sprinkle in a little pepper; add sweet milk 
enough to form a stiff dough ; flour the board and 
roll very thin; cut in email squares; drop into the 
soup, and let them boil ten minutes. 



FISH. 



BOILED FISH. 
All large fish, with the skin whole, should be 
wrapped in a cloth, wound with twine, and covered 
with more than two inches of cold water. In the 
water put a little flour, a small lump of butter, a 
chopped onion and parsley. Be careful not to have 
too much water. After the fish has boiled suffi- 
ciently, take the yolks of 4 eggs, the juice of 1 
lemon, a little mace, and about a gill of the water 
in which the fish has been boiled ; put all into a stew 
pan and let boil until it thickens, stirring all the 
time, then pour over the [fish. 

FRIED FISH. 
Having cleaned the fish thoroughly, wipe dry, 
sprinkle with salt, and dust thick with flour. Take 
yolks of 4 eggs and beat tolerably light ; put a little 
sweet oil in the frying pan, and let it be boiling ; dip 
the fish in the batter ; put them in the pan and fry 
slowly. 1 Fish should not be put in to fry until the 
fat gets boiling hot. It is very necessary to ob- 
serve this rule. 

BAKED SHAD. 
Fix as for broiling ; put in a hot, greased pan on 
the top shelf of the oven, and bake about one hour. 
When done, season and butter well, and serve on a 
hot dish. 



WILLIAMSPORT COOK BOOK. 



9 



TO BAKE FRESH SHAD. 
Cut off head, and with a large spoon remove the 
entrails, fill with rolled bread crumbs seasoned well 
with butter, red pepper, salt and chopped parsley. 
Put in a pan and brown, then fill fish and wrap with 
wrapping yarn. Dust the pan with flour. When 
a little brown, put cold water on, and baste the fish 
well until done. 

Mrs.R: H. Porter. 
BAKED SHAD. 

y 2 cup of lard or butter in a pan, heated. Cut 
shad in pieces, fill the pan, sprinkle well with flour 
and pour one pint of cream over the top; salt and 
pepper and bake in slow oven until brown. 

Mrs. James Derr. 

PLANKED SHAD. 
Take an oak plank two inches thick, cut fish open 
at the back, placing outside down. Season with 
pepper, salt and a little flour. Bake from one to 
two hours. Butter when removed from oven. 

Mrs. L. L. Walton. 

FISH PATE. 

Boil a white fish, remove skin and bones, and 
pick up in small pieces. Take y 2 pint of the water 
the fish was boiled in, and y 2 pint of cream, (milk 
will do); take corn starch enough to make a creamy 
batter with the water and milk. If you use milk, 
take butter the size of an eg;s;. Grate a small onion; 
some chopped parsley, grated nutmeg, lemon juice, 
and salt and pepper to taste. Stir fish into this 



IO WILLIAMSPORT COOK BOOK. 

mixture, but do not cook it more. Fill your shells, 
brown some bread crumbs (powdered) slightly in 
butter and put over the top, and heat hot in the oven 
just before using. 

Mrs. A. D. Lundy. 

A FISH CHOWDER RECIPE FROM THE 
NAVY. 

Take )A lb. fat salt pork, cut into slices and fry 
out well. Slice 4 large onions and fry in the pork 
fat until they are a light brown. Stir constantly 
to prevent burning, and thus make the chowder 
better. Put this into a pot with 3 quarts of boil- 
ing water and let it boil twenty minutes. Skim 
out the pieces of pork and onion, and add 10 pota- 
toes, sliced, and boil twenty minutes, then add 2 lbs. 
of solid fish, shred and boil ten minutes, if the fish is 
not cooked. Add pepper and salt to taste. When 
cooked, stir in slowly a thickening made of 2 table- 
spoonfuls of farina mixed in cold milk, and let it boil 
up once only. Put the pot back on the fire, and 
after letting it stand a few moments, skim off the 
scum, which will rise to the top, and serve. This 
is sufficient for eight persons. 

G. E. Thorn to n. 

SALMON IN A MOUED. 
1 can of salmon, 
4 eggs beaten light, 

4 tablespoonfuls butter, melted, not hot, 
cup of fine bread crumbs. 
Season with pepper, salt, and minced parsley; 
chop the fish fine and rub in the bowl with the back 



WILLIAMSPORT COOK BOOK. 



i r 



of a silver spoon, adding the melted butter until it 
is a smooth paste; beat the bread crumbs into the 
eggs, and season before working together; put into 
a buttered mould and boil or steam for an hour. 

SAUCE FOR SALMON MOULD. 

i cup milk heated to a boil and thickened with 
i tablespoonful of cornstarch, and add the liquid 
of the salmon. (If you have not the liquid, double 
the quantity of. butter). 

i tablespoonful of butter, 

i raw egg, 

i tablespoonful of anchovy or mushroom sauce, 
or tomato catsup, 

i pinch of mace, 
i pinch of cayenne pepper. 
Put egg in last and very carefully ; boil one min- 
ute to cook it, and when the salmon is turned from 
the mould, pour over it. A delicious supper dish. 

Mrs. H. L. Hart. 

ESCALOPBD FISH. 

Par-boil a pound of fresh cod or halibut. If the 
former, add a tablespoonful of vinegar to the water 
in which it is boiled. 

Prepare a dressing of half a pint of milk, to which 
add, when scalding hot, a large tablespoonful of 
butter and a small one of flour, mixed smoothly 
together. 

When, the dressing has cooked smooth, remove 
from the fire and season with salt, pepper and a 
tablespoonful of chopped parsley. Butter a baking 



12 WILUAMSPORT COOK BOOK. 



dish, and into this put alternate layers of the fish 
picked up and freed from bone, and the dressing, 
finishing the top with buttered bread crumbs. Bake 
in the oven for half an hour, or until thoroughly 
brown. 

Remnants of cold boiled or baked fish are equally 
nice prepared in this way. 

Mrs. W. W. Crocker. 

FRYING EELS. 1 

Score the eels, then cut in short lengths, rub with 
salt, set aside for ten minutes, then roll in wheat 
flour, and fry in butter and lard sufficient to cover 
one-fourth of the eels; pepper after being put in 
the pan. 

Mrs. W. Menges, Montgomery. 

BAKED CODFISH. 

Pick fine a cupful of salt codfish, mix with it two 
cupfuls of mashed potatoes, a pint of milk, two well 
beaten eggs, a big piece of butter, and some pepper. 
Put in a baking dish and bake half an hour. 

BAKED CODFISH. 
Soak the codfish over night ; clean it off with a 
brush kept for that purpose ; then put it into a stone 
crock and cover with water. Let it simmer until 
quite tender, then take it out, pick it over, and 
mash it fine. Take % mashed potatoes, seasoned 
with butter and salt, and ^ codfish ; mix well 
together and bake in a dish until brown; then make 
a sauce of drawn butter, and cut up two hard boiled 
eggs into it. 



WII.LIAMSPORT COOK BOOK. 



r 3 



STEWED CODFISH. 

Pick the codfish into small pieces; cover it with 
cold water and let it remain over night. In the 
morning pour that off, and put on some boiling 
water. Let it stand a few minutes, then drain, and 
stir it up with two tablespoonfuls of cream and a 
lump of butter the size of an egg. Let it come to 
the boil, and serve with fresh boiled potatoes. 

Mrs. Isaac Van Ausdal. 

FISH FRITTERS. 

Take the remains of any fish which has been 
served the preceding day ; remove all the bones, 
and pound in a mortar ; add bread crumbs and 
mashed potatoes in equal quantities. Mix half a 
teacupful of cream with two well beaten eggs, 
cayenne pepper and anchovy sauce ; beat all up to 
a proper consistency; cut it into small cakes, and 
fry them in boiling lard. 

Mrs. J. A. McMahon. 

FISH SAUCE. 

Stir in i cup of drawn butter the yolks of 2 eggs 
well beaten, pepper and salt, and a few sprigs of 
parsley; let it boil, and pour over the fish when 
ready for the table. , 

ANOTHER SAUCE FOR FISH. 

Piece of butter size of two eggs; melt and mix- 
with it V 2 teacupful of vinegar, 2 mustard spoon- 
fuls of made mustard, a little salt, 1 well beaten 
egg. Stir all the time, or it will thicken in lumps, 



WILLIAMSPORT COOK BOOK. 



It is best made over boiling water, as the heat from 
the stove is- apt to harden the sauce. 

Mrs. R. P. Brown. 

TURBOT A LA CREME. 

Boil a nice fresh fish; pick out all the bones, and 
season highly with white peper and salt. Mix 
pound of flour smoothly with i quart of milk; put 
in 5 very small onions, a bunch of parsley, a sprig 
of thyme, i teaspoonful of salt, and y 2 teaspoonful of 
white pepper. Place over a quick fire, and stir all 
the time until it forms a thick paste, then take off 
and put in y 2 pound of butter and the yolks of 2 
eggs. Mix all together and pass through a sieve. 
Pour some of this sauce into a baking dish, and 
add a layer of fish and sauce alternately, until it is 
all used. The sauce must be on top, with bread 
crumbs and cheese. Bake in moderate oven half 
an hour. 

Mrs. Sarah Crane. 



OYSTERS. 



OYSTER SOUP. 

To 3 pints of oysters put 3 pints of water; when 
thoroughly cooked, add 1 pint of cream or milk, 
the yolks of 4 eggs, 3 tablespoonfuls of butter, and 3 
of flour. Mrs. E. F. Stoddard. 

OYSTER SOUP. 

To 2 half-cans of oysters add 3 quarts of good 
milk; let the whole come to a boil. Put into a 
soup tureen 7 crackers rolled fine, salt and pepper 
to taste, and y 2 pound of butter ; when the oysters 
have cooked, pour the soup over the crackers and 
serve. 

Mrs. J. J. Patterson. 

ESCALOPED OYSERS. 

Take 2 half-cans of oysters; look them over care- 
fully to see that there are no pieces of shell among 
them. Take equal quantities of rolled cracker and 
bread crumbs ; cover the bottom of a well buttered 
dish with them ; then a layer of oysters sprinkled 
with pepper and salt ; add a generous supply of but- 
ter, then another layer of crumbs, and so on, making 
the top layer crumbs, with bits of butter through 
it. Pour over 1 pint of milk or water; bake three- 
quarters of an hour ; cover with a plate ; when 
nearly done, take it off and let them brown. 

Mrs. J. F. E. 



WILLIAMSPORT COOK BOOK. 



OYSTER SOUP, 
i quart oysters, 
i quart milk, 
i quart water. 
Put the oyters into a colander, run a little cold 
water over them, and let them drain. Boil the milk 
and water, season with butter, pepper and salt; put 
in the oysters and let them just come to a boil. 
Put into a soup tureen the beaten yolks of 2 eggs, 
and some crackers ; pour in the cooked oysters and 
serve. Mrs. J. M. Young. 

CREAMED OYSTERS. 
Take 50 large oysters, stew in their own liquor 
till the edges curl ; skim out the oysters and put 
where they will keep warm, but not cook ; add to 
liquor y? pint of cream, l / 2 pint of milk, ^ cup of 
butter, salt and pepper to taste. Thicken with 1 
dessertspoonful of flour and 2 of cornstarch. Let 
it boil up, and then pour over oysters. 

Mrs. L. L. Walton. 

CREAMED OYSTERS, FROM TEAL OF 
ROCHESTER. 
1 quart of sweet cream, 
1 quart oysters, 
1 pint cracker crumbs, sifted. 
Boil cream and oysters in separate dishes. When 
oysters come to a boil, skim out and put in a warm 
place. Pour liquor through a strainer into the 
cream, season with salt and a dash of cayenne, 
thicken with cracker crumbs, add oysters and serve 
at once, 



WILLIAMSPORT COOK BOOK. 



17 



OYSTERS FRIED. 

Select good sized oysters, strain them out of the 
liquor and drop them into vinegar. Flavor with 
celery. Let them stay in vinegar until slightly 
sour. Take them out and drain ; cut thin slices of 
breakfast bacon into small pieces and fry until it 
curls up, then pour in the oysters and stir slightly. 
The oysters may be fried until plump, or longer if 
desired. Serve alone or on toast. 

Laura C. Brooks. 

OYSTER PATTIES. 

Line small, deep tins with puff paste, and bake; 
when cold, put into each 3 or 4 oysters, and season 
with pepper, salt and a little butter ; bake about ten 
minutes. Have ready equal parts of water and but- 
ter, and pour over each as you dish them up. 

Mrs. G. IV. R.. 

BROILED OYSTERS. 

Drain the oysters well, and dry them with a nap- 
kin. Have ready a griddle, hot and well buttered; 
season the oysters, lay them on the griddle, and 
brown them on both sides. Serve them on a hot 
plate with plenty of butter. 

OYSTER FRITTERS. 

1 quart of oysters, 
% pint of milk, 

2 eggs. 

Open the oysters, strain the liquor into a pan, and 
add to it y 2 pint of milk and the eggs well beaten ; 



i8 



WILLIAMSPORT COOK BOOK. 



stir in flour enough to make a smooth but rather 
thin batter; when perfectly free from lumps, put in 
the oysters. Have some beef drippings or butter 
made hot in a frying pan ; when boiling, drop in 
the batter, one or more oysters in each spoonful. 
Brown on both sides and serve in a hot dish. 

Mrs. D. A. Bradford. 

A DELICIOUS WAY TO COOK OYSTERS. 

Put your oysters into a colander and let cold wa- 
ter run over them, then drain. Dip each oyster in 
egg; then in rolled crackers or bread crumbs. Lay 
them side by side in a baking pan, until the bottom 
of the pan is covered; cut up butter and lay over 
the top; season with pepper and salt; then put 
another layer of oysters, then seasoning, until you 
have just three layers, no more. Bake in a hot 
oven about twenty minutes. Serve immediately. 

OYSTER PUREE. 

2 quarts of rich milk, salt, red and black pepper 
to taste, 4 ounces of butter, small piece of whole 
mace, and a little nutmeg. Stir well and thicken 
with 2 tablespoonfuls of flour. Add 2 quarts of 
oysters drained of all liquor. Chop very fine; serve 
with toasted bread cut in squares. 

CHAFED OYSTERS. 

Drain and wash 25 oysters, straining and preserv- 
ing the juice. Put into the chafing dish a generous 
tablespoonful of butter, and when that is thoroughly 
browned, add the oysters, with pepper and salt to 



WILLIAMSPORT COOK BOOK. 



19 



taste. As soon as the edges of the oysters begin to 
curl, add the oyster juice, and let come to a boil. 
Serve immediately on slices of hot, buttered toast. 

Mrs. W. W. Crocker. 

OYSTER PIE. 
1 quart oysters, 
]/ 2 lb. butter, 
4 hard-boiled eggs, 
1 pint of water. 
Crust same as for pie. Use a deep pan, cover 
with crust. 1 pint of oysters, % lb. of butter, cut 
into small pieces ; cut 2 hard-boiled eggs ; salt and 
pepper to taste ; y 2 pint of water. Sprinkle with 
flour ; cover with crust. Repeat second layer. 

Mrs. James Derr. 

CLAM SOUP. 
1 dozen large clams, 
1 potato, 

1 tablespoonful chopped parsley, 

2 bay leaves, 

6 whole allspice, 

l / 2 small onion, (chopped fine), 

1 tablespoonful Worcestershire sauce, 

1 pint milk, 

2 ounces butter, 

2 hard-boiled eggs, (cut fine), 
Place on stove 1 quart of water, parsley, onions, 
bay leaves, whole allspice and potato cut in small 
pieces; boil fifteen minutes; add clam juice and 
clams chopped fine. Before serving, add milk, but- 
ter, eggs and Worcestershire sauce. 

Mrs. F. Bunnell. 



20 



WILLIAMSPORT COOK BOOK. 



CLAM SOUP. 

i dozen large, or a couple of dozen small clams. 

Open, saving juice ; put the juice in. a stew-pan, 
with 3 tablespoonfuls of butter; when it comes to 
a boil, sprinkle in a teaspoonful of flour; add the 
clams, which have been chopped up, (not too fine); 
stew a couple of minutes, and add a cup of boiling 
cream or milk. Pepper and salt to taste, and serve 
at once. 

Mrs. Albert BetzelL 

CLAM SOUP. 
Boil 4 or 5 eggs hard, and remove shell. Boil 
together 4 or 5 medium sized potatoes, 1 pint of 
shelled peas, bunch of parsley, and 2 or 3 onions. 
When soft, pour into a colander and mash through. 
Have some water with it in which vegetables were 
boiled. Mash eggs through colander and mix with 
vegetables. Drain 2 dozen clams, boil liquor, re- 
moving scum from top, and strain into the mix- 
ture. Add sufficient water to make your soup. To 
this add \{ lb. butter, pepper, some cinnamon, a 
good tablespoon ful sweet marjoram. Chop clams 
very fine, and add last, boiling a short time. If 
the clams do not make it salt enough, add salt. 

Mrs. Wood. 

CLAM FRITTERS. 
To 2 doz. clams, chopped fine, add 6 well beaten 
eggs ; season well with pepper, and a little salt. 
Thicken the above with 1 doz. Trenton crackers, 
crushed, not rolled fine. Fry in hot fat. 

Mrs. Geo. W. Croll. 



WIIXIAMSPORT COOK BOOK. 



2 1 



ESCALOPED CLAMS. 

2 dozen clams, chopped fine, 
y 2 pint cracker crumbs, 
y 2 cup warm milk, 
y cup clam liquor, 
2 beaten eggs, 

I good tablespoonful melted butter, 

Salt and pepper, 

A little chopped parsley. 
Mix in another dish crackers moistened, first 
with the milk, then with clam liquor; add eggs and 
melted butter and chopped clams. Have clam 
shells scrubbed clean. Grease with butter, and fill 
each shell heaping, sprinkle with bread crumbs, 
and brown. Put your filled shells into a pan and 
bake. 

CLAM CHOWDER. 

To 2 dozen clams, put the liquor over to boil 
with y 2 pint of water; add 3 potatoes which have 
been cut into very small dice, and 4 sticks of maca- 
roni which has been broken in small pieces; butter 
the size of an egg; and 3 even tablespoonfuls of 
allspice. Chop the clams very fine, with 4 hard- 
boiled eggs and a few sprigs of parsley; add this 
to the broth ; when it boils, add 1 quart of milk. 

Mrs. Lehmeyer, York, Pa. 

DEVILED CLAMS. 
25 clams, 

y 2 pint cracker crumbs, 



22 



WIIXIAMSPORT COOK BOOK. 



y 2 cup warm milk, 
y 2 cup clam liquor, 
2 beaten eggs, 

i heaping tablespoonful melted butter, 
Salt and pepper, a litile onion, parsley, and 4 hard- 
boiled eggs, mashed through colander. Season 
highly, but be careful of salt, as clams are salty. 

Mix crackers, moistened first with milk, then 
clam liquor; add eggs, butter and seasoning, and 
clams, chopped very fine. Have ready clean clam 
shells, butter them, and fill heaping full with the 
mixture. Sprinkle with bread crumbs, and brown 
in oven. Eat either hot or cold. Nice for lunch- 
eon or pic-nics. 

DEVILED CLAMS. 

1 quart clams, 

1 cup of cream, 

Butter the size of an egg, 

Salt, pepper, y 2 an onion chopped fine, 

A little parsley. 
Save out y 2 cup of clam juice. Boil down the 
clams in their own juice, then add the ingredients, 
and last, add the y 2 cup of clam juice. 

1 tablespoonful cornstarch, mixed with a little 
milk; chop 2 hard-boiled eggs; mix clams and dress- 
ing together, then take from fire. Beat one egg 
light and add. Put all in shells, cover with bread 
crumbs and brown in quick oven. 

Mrs. G. Tinsman. 



WILUAMSPORT COOK BOOK. 



23 



LOBSTER CUTLETS. 

Put 1 cup of cream, or milk, on to boil ; rub 1 
tablespoonful of butter and 3 tablespoonfuls of flour, 
1 teaspoonful salt, y± of a teaspoonful of cayenne, 
1 tablespoonful of chopped 'parsley, and the beaten 
yolks of 2 eggs," together, and add them to the boil- 
ing milk. Boil about two minutes; take from the 
fire and add 2 cups of boiled lobster, chopped; mix 
well and put on a platter to cool. When cold, form 
in shape of small chops ; roll, first in beaten egg, 
then bread crumbs ; put in fr5 7 ing basket and fry in 
boiling lard about two minutes ; drain and put the 
end of a small clove in each to represent a bone. 

Mrs. Huber. 

LOBSTER A LA NEWBURG. 

1 lobster i l /> lbs. in weight, shreded, 
1 cup cream, heated in double boiler. 
Add 1 tablespoonful of flour and 1 tablespoonful of 

butter creamed, and stir constantly until thickened; 

season with salt, pepper, and little nutmeg; add 

lobster, and when hot, put in 1 tablespoonful of 

sherry. Serve immediately. 

Mrs. R. 

DEVILED LOBSTERS. 

1 can lobsters, 

4 tablespoonfuls butter, 
6 tablespoonfuls vinegar, 

2 tablespoonfuls ground mustard, 

teaspoonful salt, 
yi teaspoonful curry powder, 



24 WILUAMSPORT COOK BOOK. 



A very little cayenne pepper. 
Take mustard, salt, curry, and cayenne, put in a 
cup, then add the vinegar, a little at a time, stirring 
until smooth. Put the butter in a sauce-pan; when 
drawn, add the contents of cup, stirring until it 
boils, Put in the lobsters, which have been pre- 
viously minced fine, then add 2 or 3 tablespoonfuls 
of fine bread crumbs. Put in large clam shells, 
dust over with cracker dust or bread crumbs, and 
brown in a quick oven. 

Mrs. Albert BetzelL. 

DEVILED CRABS. 
1 pint crab meat, cooked, 
y 2 pint cream, 
1 large tablespoonful flour, 
1 teaspoonful salt, 
Y± teaspoonful cayenne, 
1 tablespoonful butter, 

1 tablespoonful parsley. 

Boil all together for two minutes, and then add 
the crab meat, put in shells, cover with buttered 
bread crumbs, and brown in a quick oven. 

Fish, lobster, clams, or left-overs of veal or chicken 
can be used in the same way. 

Oyster, clam or crab shells will answer the pur- 
pose. 

Mrs. Huber. 

DEVILED CRABS. 

2 gill cups of crab meat, 

1 small cup fresh bread crumbs, 
Season with red pepper, salt, and dry mustard; 



WlLLIAMSPORT COOK BOOK. 



25 



then add y 2 cup of melted butter. Put in the shells 
and cover with beaten egg. 

BAYARD'S FAMOUS TERRAPIN RECIPE. 

Take 2 "counts" and boil in the shell. After 
allowing them to cool, remove the shell, take out 
the gall bladder, and cut the terrapin in good sized 
pieces ; put in a chafing dish, and to this add a 
small cupful of rich cream, ]/ 2 pound of butter, and 
a couple wineglasses full of sherry or madeira. 
Most epicures prefer madeira because of its richer 
flavor. 



WILLIAMS PORT COOK BOOK. 



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WILLIAMS PO RT COOK BOOJt. 



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WILLIAMSPORT COOK BOOK. 



HEATS. 



" Some hae' meat, and canna eat, 
And some wad N eat, that want it ; 
But we hae' meat, and we can eat, 
And sae the Lord be thankit." 

RULES FOR BOILING MEAT. 

All fresh meat should be put to cook in boiling 
water, then the outer part contracts and the internal 
juices are preserved. 

For making soup, where you want all the juices 
extracted, put on in cold water. 

All salt meat should be put on in cold water, that 
the salt may be extracted in cooking. 

In boiling meats, it is important to keep the water 
constantly boiling, otherwise the meat will absorb 
the water. Be careful to add boiling water if more 
is needed. 

Remove the scum when it first begins to boil. 

Allow about twenty minutes for boiling for each 
pound of fresh meat. The more gently meat boils 
the more tender it will be. 

To broil meat well, have your gridiron hot before 
you put it on. 

In roasting beef, it is necessary to have a brisk 
fire. Baste often. Season well with pepper and 
salt. Twenty minutes is required for every pound 
of beef. 



wiixiamSport cook book. 37 

BOILED TURKEY. 
Stuff the turkey as for roasting. A very nice 
dressing is made by chopping half a pint of oysters 
and mixing them with bread crumbs, butter, pep- 
per and salt, thyme or sweet marjoram, and wet with 
milk or water. Baste about the turkey a thin cloth, 
the inside of which has been dredged with flour, and 
put it to boil in cold water, with a spoonful of salt 
in it. Let a large turkey simmer for two and a half 
or three hours. Skim it while boiling. Serve with 
oyster sauce, made by adding to a cupful of the liquor 
in which the turkey was boiled, the same quantity of 
milk and 8 oysters chopped fine. Season with 
minced parsley ; stir in a spoonful of rice or wheat 
flour wet with cold milk ; a tablespoonful of butter. 
Boil up once and pour into a tureen. 

TO ROAST A TURKEY. 
A turkey a year old is considered best. See that 
it is well cleansed and washed. Salt and pepper it 
inside. Take a loaf and a half of baker's stale 
bread for a good sized turkey; rub it quite fine with 
your hands; have in your skillet a lump of butter 
as large as an egg (or a little more); cut into it i 
large white onion ; let it cook a few minutes, but 
not get brown ; then stir into your bread i teaspoon- 
ful of salt, i of pepper ; let it get thoroughly heated. 
Put the turkey into a dripping pan, salt and pepper 
the outside, and sprinkle a little flour over it. Put 
about i coffee cup of water in the pan ; baste very 
frequently ; use a good, moderate oven ; roast about 
three hours, or three and a half. Be sure to keep 
up an even fire. Mrs. S. Craighead. 



38 



WILLIAMSPORT COOK BOOK. 



PLAIN, EXCELLENT STUFFING. 

Take stale bread, cut off all the crust, rub very 
fine, and pour over it as much melted butter as will 
make it crumble in your hands; salt and pepper to 
taste. 

Mrs. R. P. Brown. 

HOW TO BOIL MEAT. 
When meat is boiled it should be put into water 
already boiling, and not into cold water. After 
boiling not more than ten minutes, add enough 
cold-water to reduce the temperature 20° below the 
boiling-point. Do not boil it any longer, but raise 
the kettle and place it on the back part of the range 
where it will remain 20 0 below the boiling point, 
until the meat becomes soft and tender. In this 
way the cheapest and roughest pieces of the meat 
of any animal may be made as tender, nourishing 
and digestible as the most expensive portions. 

Mrs. J. W. Christman. 

TO ROAST BEEF. 
Have your oven hot ; wash your meat, put into 
a pan with a little water, season with pepper and 
salt, and dredge a little flour over it. Set in the 
oven and baste frequently. Beef should be well 
done (a rich brown) on the outside, and rare, not 
raw, in the middle. 

TO ROAST MUTTON. 
Steam for one hour, then roast it the same as beef, 
except that it should be well done all through. The 
steaming makes it juicy, and also gives you the 



WILUAMSPORT COOK BOOK. 



39 



juice to put in your pan, with which to baste it 
while roasting. 

Mutton, veal and pork should be thoroughly 
cooked. 

CHICKEN PIE. 

Boil a chicken until it is tender (one year old is 
best); peel y 2 dozen potatoes while it is stewing. 
To make the crust, take i quart of flour, i tablespoon - 
ful of baking powder, a little salt, y 2 teacupful of 
lard, and sufficient water to make a 'stiff dough. 
Roll half the dough to the thickness of half an inch; 
cut in strips and line the dish. Then put in half 
the chicken and half the potatoes; season with but- 
ter, pepper and salt; dredge well with flour, and 
put in some of the crust cut in small pieces. The 
other half of the chicken and potatoes put in, with 
butter, salt and pepper, and dredge with flour as 
before ; roll out the remainder of the dough for 
upper crust. Before putting on the cover, fill the 
dish with boiling water ; put in the oven immedi- 
ately, and bake one hour. 

Mrs. IV. R. S. Ay res. 

CHICKEN PIE. 

Stew chicken till tender ; season with y of a 
pound of butter, salt and pepper; line the sides of 
pie dish with a rich crust; pour in the stewed 
chicken, and cover loosely with a crust, first cutting 
a hole in the centre, size of a small teacup. Have 
ready a can of oysters; heat the liquor, thicken 
with a little flour and water, and season with salt, 



4o 



WIIXIAMSPORT COOK BOOK. 



pepper and butter size of an egg. When it comes 
to a boil, pour it over the oysters, and about twen- 
ty minutes before the pie is done, lift the top crust 
and put them in. 

Mrs. Judge Holi. 

FRIED CHICKEN. 

Dip each piece of chicken in flour, put large 
lump of butter in pan ; when hot, put the chicken 
in; season well, fry quickly and carefully. When 
both sides are brown, add about y 2 cupful water, 
cover tightly, let it simmer and steam slowly about 
an hour. Take the tips of wings, neck and gib- 
lets, stew and use the broth for making gravy. 

Mrs. M. E. W. 

MISS PARLOA'S CHICKEN CURRY. 

1 chicken, weighing 3 pounds, 
^ of a cup of butter, 

2 large onions, 

1 heaping tablespoonful of curry powder, 

3 tomatoes, or 1 cup of canned article, 
Enough cayenne to cover a silver three-cent piece. 

Salt,' 

1 cup of milk. 
Put the butter and the onion (cut fine) on to cook ; 
stir until brown ; then put in chicken, which has 
been cut in small pieces, the curry, tomatoes, salt 
and pepper ; stir well, cover tightly and let simmer 
one hour, stirring occasionally; then add milk ; boil 
up once. Serve with or without boiled rice. 

L. C. Brooks. 



WILUAMSPORT COOK BOOK. 



4 1 



CHICKEN CROQUETTES. 

]/ 2 pound chicken, chopped fine and seasoned with 
y 2 teaspoonful of salt, pinch of cayenne pepper, i 
teaspoonful chopped parsley, and one teaspoonful 
lemon juice. Make i pint of thick cream sauce, add 
i beaten egg, and mix the sauce with the chicken, 
using sufficient to make it soft enough to handle. 
Roll in fine crumbs and dip in beaten egg; roll again 
and fry in frying basket one minute. 

Mrs. H. L. H. 

VEAL LOAF. 

2 pounds veal, 
x / 2 pound ham, 

1 set calf brains, 

3 e gg s > 

y 2 teacup bread crumbs, 
i small teacup milk, in which melt % lb. butter. 

2 bay leaves, 
y onion, 

y nutmeg, 

i tablespoonful chopped parsley, 
y teaspoonful curry, 
Pepper and salt to taste. 
Put all the ingredients through a grinder, mix 
thoroughly, mold in a loaf, coat the top with yolk 
of an egg and bread crumbs, and bake two hours. 

Mrs. F. Bunnell. 

VEAL LOAF. 

3 pounds lean veal, 

y z pound fat salt pork, 



42 



WILLIAMSPORT COOK BOOK. 



i nutmeg, grated, 
i very small onion, 
Butter the size of an egg, 
A little red pepper, and salt. 
Chop all very fine, and mix together with 3 eggs, 
well beaten, and 1 teacup milk. Form it into a 
small loaf, pressing it very firmly. Cover with fine 
bread crumbs, and bake two and half hours. 

Mrs. J. S. T. 

VEAL LOAF. 

i)4 pound of veal, chopped fine, 
y 2 pound of salt pork, chopped fine, 

5 slices of bread, 

2 eggs, leaving out the white of one to rub over 
the loaf after prepared for the oven, 

1 tablespoonful chopped onion, 
1 tablespoonful of sage, 
1 tablespoonful of salt, 
A little red pepper. 
Bake two hours. 

Mrs. J. H. Boyer. 

VEAL LOAF. 

3 e gg s > well beaten, 

2y 2 pounds chopped veal, 

y 2 pound salt pork, chopped, 

A pair of sweetbreads, boiled and chopped, 

6 Trenton crackers, rolled fine, 
Salt, pepper, sweet marjoram. 

Make into a roll and bake. Baste well with but- 
ter and water. 

Mrs. A. D. Lundy. 



WILLIAMSPORT COOK BOOK. 



43 



VEAL LOAF. 
3^ pounds of veal, 

y 2 pound of salt pork, both chopped fine, 

4 water crackers, rolled fine, 
3 raw eggs, beaten light, 
Butter the size of an egg, 

i large tablespoonful of salt, 

5 teaspoonfuls of pepper, 
Allspice and cloves to taste. 

Work thoroughly together in the form of a loaf; 
put cracker crumbs lightly over the top, with bits 
of butter. Bake slowly two hours. When cold, 
slice and serve. Lamb is quite as nice as veal, if 
not better. 

Mrs. M. K. Woods. 
CURRIED VEAL. 
Cut the veal into pieces the size of an oyster, then 
stew them gently in water seasoned with salt. When 
nearly done, drain off the w r ater, add a teacupful of 
cream and i of milk, or a pint of either, to 2 pounds 
of veal. Stew gently in a covered vessel, while you 
cream together a tablespoonful of flour, butter the 
size of an egg, with a pinch of curry. Serve hot 
on toast. Serve chicken in the same way. 

Mrs. Graham. 

VEAL CROQUETTES, 
io pounds veal, boiled and chopped fine, 
3 calves' brains, 
i pint broth, 
i pint cream, 
y 2 pound butter, 



44 



WILLIAMSPORT COOK BOOK. 



3^ cup flour rubbed into the butter, then add the 
cream and put into the hot broth, and let come to a 
boil ; then season with pepper, salt, parsley, sweet 
marjoram, and a little onion. Let stand until cold, 
then beat 6 eggs very light, and mix all together ; 
shape and roll in bread crumbs, and fry in hot lard. 
This will make two hundred croquettes. 

Mrs. R. H. Porter. 

PRESSED BEEF. 

3 y 2 pounds of beef, chopped fine, 
6 soda crackers, rolled fine, 

3 well beaten eggs, 

y 2 tablespoonful of salt, 

i teaspoonful ground pepper, 

i small nutmeg, 

4 tablespoonfuls of cream or milk. 

If the meat is free from fat, add a lump of butter 
the size of an egg. 

Mix all together and make into a loaf. Bake in 
a pan for an hour and a half to two hours. 

Mrs. J. E. S. 

BAKED HAM; VERY NICE. 

Make a thick paste of flour with cold water, and 
cover the ham, bone and all. Put in a baking pan 
and have it raised an inch from the bottom of the 
pan, and bake in a hot oven. For a small ham, 
allow fifteen minutes per pound; if large, twenty 
minutes. The oven should be hot when put in. 
The paste forms a hard crust around the ham, and 
the skin comes off with it. Try this, and you will 



WILUAMSPORT COOK BOOK. 



45 



never cook a ham any other way. If the ham is 
very salt, soak it over night before baking. 

Mrs. M. K. Woods. 

BONED HAM; FINE. 

SUBSTITUTE FOR TURKEY. 
Take a good salted, but unsmoked, ham; remove 
the bone so as to have the meat as solid as possible. 
In place of the bone, put dressing same as for turkey- 
oyster dressing, or chestnut dressing, or the usual 
dressing, being all good — and bake. It is good hot 
or cold. 

Mrs: M. K. W. 

CHESTNUT STUFFING. 
Boil the chestnuts, shell them, then blanch them 
and boil again until soft ; mash them fine and mix 
with a little sweet cream, some bread crumbs, and 
pepper and salt, this is good for goose, turkey or 
ham. 

Mrs. M. K. W. 

HAM PATTIES. 
One part of ham, chopped fine, which has been 
previously cooked, mixed with two parts of bread 
crumbs wet with milk. Put the batter in gem pans, 
(greased), break one egg over each, sprinkle the top 
thickly with cracker or bread crumbs, and bake 
until browned. A nice breakfast dish. 

A GOOD MEAT CAKE. 

Mince the lean of cold lamb or veal very fine, 
soak a large slice of bread in boiling milk; mash it 
and mix it with the minced meat ; also a beaten egg, 



4 6 



WIIXIAMSPORT COOK BOOK. 



a little parsley, thyme, grated lemon peel, pepper and 
salt. Make into small, flat cakes, and fry in butter 
or lard. Serve them up dry, or with good gravy. 

HAM PASTE, 
i tablespoonful of butter and i tablespoonful of 
cornstarch, cooked, but not browned; i pint of milk 
boiled. Stir in the cornstarch and then the ham — 
about y 2 of a small ham chopped fine. A little 
tongue with it makes it better. Use for sand- 
wiches. 

BRAISED TONGUE, 
i fresh beef's tongue, 
i carrot, 
i onion, 
i pint water, 
i tablespoonful flour, 

1 tablespoonful butter, 

2 bay leaves, 

i tablespoonful Worcestershire sauce, 

i small potato, 

Salt and pepper, 

i piece celery. 

Put the tongue on in cold water, boil gently for 

three hours; remove from kettle and skin. Brown 

the butter in a pan, add the flour and then the water, 

mixing it smooth ; then add the seasoning, potato, 

onion, carrot, bay leaf, celery, and place the tongue 

in ; cover, and simmer for one hour, watching that 

it does not boil dry. When ready to dish, season 

dressing with Worcestershire sauce. 

Mrs. 31. B. Hill. 



WILUAMSPORT COOK BOOK. 



47 



SWEETBREADS, STEWED WITH CAULI- 
FLOWER. 

Take 4 large sweetbreads and 2 cauliflowers; split 
open the sweetbreads and remove gristle. Soak the 
sweetbreads for a couple of hours in salted water ; 
[in whatever way sweetbreads are cooked this should 
be done]; then put them into a sauce-pan of boiling 
water, and set them to boil ten minutes, then place 
them in ice-cold water to harden. Wash, drain and 
quarter the cauliflower; put them in a broad stew- 
pan with the sweetbreads over them ; season them 
with a little pepper and nutmeg, if you like the 
flavor, and add water to cover; put on the lid and 
stew one hour. Take % pound of fresh butter, 
and roll it in 2 tablespoonfuls of flour ; add this, 
with a cup of milk, to the stew, and give it one 
boil — no more. This stew will be found delicious. 

Mrs. M. K. Woods. 

IRISH STEW. 
2 pounds of beef or lamb, 
y 2 quart can of tomatoes, 
1 dozen white potatoes, 
t/z bunch of majoram, 
]/ 2 bunch of thyme, 
1 egg, 

1 onion cut fine, 

Salt and pepper to taste. 
Put the meat into a sauce-pan, cover it well 
with water, skim off all the skum that rises to the 
top, add all the herbs, tomatoes, salt, pepper and 
onion, and boil two hours, chen add the peeled po- 



4 8 



WILLIAMSPORT COOK BOOK. 



tatoes and boil them tender. Take 2 tablespoonfuls 
of flour and beat into it the egg and stir it into the 
stew to thicken it. 

K. D. Borrows. 

CRACKER HASH. 

To r pound of cooked beef chopped fine, take 7 
crackers (rolled). First cook the meat in a little 
water fifteen minutes, seasoning with onion, salt, 
and pepper; then stir into the crackers and pour all 
into a pudding dish. If too dry, add a little water. 
Take a piece of butter size of an egg and cut in 
small pieces over the top of the dish. Bake about 
twenty minutes, or until quite brown. Serve in 
the same dish. 

Presbyterian Cook Book. 

STUFFED BEEFSTEAK. 

Take a flank or round steak ; pound it and sprinkle 
with pepper and salt; spread on it a plain filling; 
roll it up and tie closely. Put it in a pot with a 
quart of boiling water and a lump of butter the size 
of an egg. Boil slowly until tender, adding a little 
water if necessary. Slice cold. 

Filling. — Stale bread rubbed fine, butter enough 
to make it crumble, a little onion, pepper and salt 
to taste. 

Mrs. J. M. Y. 

FOR TEA. 

Cold meat chopped very fine; hard boiled eggs 
chopped with it; over this pour a dressing made of 
1 egg, a small piece of butter, y 2 cup vinegar, a tea- 



WILUAMSPORT COOK BOOK. 



49 



spoonful of sugar, all cooked together. When it is 
well mixed and cold, place spoonfuls on small let- 
tuce leaves, nicely arranged upon a platter. 

Mrs. E. V. M. 

SAVORY MEAT. 

3 pounds chopped meat, 
3 tablespoonfuls salt, 

1 tablespoonful pepper, 

3 e g£ s > 

4 tablespoonfuls cream, 
Butter size of an egg. 

Mix all together well ; press into a roll, and bake 
an hour and a half. 

E. Jennie Crawford. 

SAVORY BEEF. 

3 ]/ 2 pounds lean, raw beef, chopped fine, 
6 soda crackers, rolled fine, 

Butter size of an egg, 

4 tablespoonfuls of sweet cream, 
3 e £g s > 

2 tablespoonfuls of salt, 

i tablespoonful of black pepper, 
i tablespoonful of sweet marjoram. 
Knead all well together; make into two rolls; 
bake one hour and a half; baste often. 

Mrs. M. Eder. 

MOCK TERRAPIN. 

Fry slices of calf's liver (2 lbs.) brown, and cut 
up in small pieces; dredge a little flour over them; 
add 3 hard boiled eggs, chopped fine, a little mus- 



50 WIUJAMSPORT COOK BOOK. 

tard, cayenne pepper, salt, and a cup of cream or 
milk. Let boil up once, and serve. 

Mrs. G. T. 

STEWED KIDNEYS. 

Cover the kidneys with cold water and boil half 
an hour ; throw away the water, and cut the kidneys 
off the middle part, which is tough and ought not 
to be used ; then stew the cut kidneys nearly all day, 
occasionally adding water. Half an hour before 
you want to serve it, brown i tablespoonful of flour 
and i of butter, thin it with part of the stew and 
stir all together. Season with pepper and salt, 
some Worcestershire sauce, or y 2 wine glass of sherry 
wine, and add the yolk of a hard boiled egg broken 
up. Sheep's kidneys are better to use, as they are 
more tender and not so strong. 

Miss. K. D. Borrows. 

MOCK TERRAPIN. 

% lb. cold broiled or fried calf's liver, chopped 
fine; 4 hard boiled eggs, chopped fine. Mix to- 
gether with y 2 pint of cream, and season to taste. 
Let it come to a boil, and when ready to serve, 
add sherry wine to the taste. 

Mrs. N. B. B. 

MOCK TURTLE. 

Take a calf's liver and boil it just done; take it 
in a stew-pan, and after catting it up fine, season 
highly with salt and cayenne pepper. Then cream 
together a tablespoonful of flour and butter the size 
of an egg; add this to the meat, with a wine glass 



WILLIAMSPORT COOK BOOK. 5 1 

of sherry ; stir gently, and serve hot on toast, with 
a hard boiled egg chopped and laid over the top. 
Venison can be cooked in the same way by slightly 
broiling the steaks before chopping them. 

Mrs. Graham. 

Pieces of fried ham can be used by chopping 
them up fine. Mix with mashed potatoes ; season 
nicely; make into cakes, and fry as you would po- 
tato cakes. Or scramble the chopped ham with 
eggs. 



EGGS. 



For hard boiled eggs, boil fifteen minutes. 

For soft boiled eggs, pour boiling water over the 
eggs, entirely covering them with the water, cover 
tightly, and stand on the back of the stove for five 
minutes. 

BEAUREGARD EGGS. 

5 e S£ s > 

]/ z pint of milk, 

i tablespoonful of cornstarch, 

Butter size of a walnut, 

5 squares toast. 
Salt and pepper to taste. Boil eggs 20 minutes, 
remove shells, chop whites fine and rub yolks 
through a sieve. Do not mix them. Put milk to 
boil, rub butter and cornstarch together, and add 
to boiling milk. Now add whites, salt and pepper. 
Put toast on hot dish, cover with a layer of this 
white sauce, thin layer of yolks, then the rest of 
whites, then the rest of yolks. Sprinkle top with 
a little salt and pepper, stand in oven for a few 
minutes and serve. 

Mrs. J. Thomas. ■ 

DEVILED EGGS. 
Boil one dozen eggs hard, remove the shells and 
cut in halves lengthwise. Take out the yolks, mix 
them to a smooth paste with half a teaspoonful of 



WIIXIAMSPORT COOK BOOK. 



53 



mustard, salt and cayenne pepper to taste, and a 
generous teaspoonful of Worcestershire sauce. Fill 
the whites with this mixture and serve on a bed of 
lettuce leaves, which should be carefully selected. 

Mrs. Senator Morrill. 

BAKED EGGS. 

Break the eggs into a pan containing a little 
water, cover and set in the oven. Bake five min- 
utes. Season and add a little melted butter before 
serving. 

Mrs. J. H. Young. 

BAKED EGGS. 

Bake the eggs in individual baking dishes, sea- 
son with a little butter, pepper and salt. Bake 
until the whites are cooked ; just a few minutes. 
Serve hot in the dishes. 

Mrs. J. M. Y. 

BAKED EGGS. 

Grease an earthen plate with butter, cover about 
half an inch deep with bread crumbs; break over 
this as many eggs as you want to serve. Put over 
them bits of butter, salt and pepper. Bake until 
set. m. B. Hill. 

SCRAMBLED EGGS. 

Put into the frying pan a cupful of cream, or of 
milk with a piece of butter. While it is getting 
hot break into a dish 6 eggs, pour them into the 
hot cream and stir every instant, over a not very 
hot fire, until the whites of the eggs have time to 
stiffen, not a second longer. Serve immediatelv, 



54 



WIIXIAMSPORT COOK BOOK. 



SPANISH EGGS. 

Cook i teacupful of rice for thirty minutes in 2 
quarts of boiling water to which has been added 1 
tablespoonful of salt. Drain through a colander 
and then add 1 tablespoonful of butter. Spread 
lightly on a hot platter. Place on this 6 dropped 
eggs and serve. 

Mrs. O. N. Miller. 

OMELETTE SOUFFLEE. 

Whites of 6 eggs, yolks of 3, juice of half a 
lemon, 3 tablespoonfuls of powdered sugar. Grease 
a quart baking dish with butter. Now beat the 
whites to a very stiff froth, beat the yolks, add 
them carefully to the whites, then the sugar and 
juice of lemon, stir carefully and quickly, heap 
into a baking dish, powder over with sugar and put 
into the oven. Bake fifteen minutes or until a 
golden brown, and serve hot. 

Mrs. Senator Quay. 

AN EXCELLENT OMELETTE. 

Mix in a dry bowl 3 tablespoonfuls of flour, y 2 
teaspoonful baking powder ; beat 3 eggs, whites 
and yolks separately, very light; add slowly to the 
flour and baking powder 1 teaspoonful of salt and 
15 tablespoonfuls of rich sweet milk, to this add 
first yolks then whites, carefully. Have a saucepan 
hot and into it put a scant tablespoonful of butter. 
When it has browned, put in the batter, cover and 
put in a moderately hot place on the stove. When 



WIIXIAMSPORT COOK BOOK. 55 



done so that a straw will come out clean, turn one 
half over the other. 

Mrs. M. D. Hotchkiss. 

EGG OMELETTE. 
4 eggs, beaten separately, 1 tablespoonful flour 
beaten with the yolks, y 2 cup of milk ; butter the 
tin and bake. Add a little salt, beat the whites of 
egg and pour over the yolks, and bake all together. 
After baked turn over so whites come in middle. 

Mrs. H. L. H. 

OMELETTE. 
Beat 9 eggs, separately, being particular to beat 
yolks until quite thick ; add a pinch of salt before 
beating. Add to the yolks 1 y 2 cups of milk and 2 
dashes of flour from the sieve, salt to taste, and 
lastly the whites. Put in a quick oven for ten 
minutes, have a hot plate waiting for it, and serve 
immediately. Mrs. E. S. H. 

SUPERIOR OMELETTE. 
Beat the whites of 6 eggs very light, and the 
yolks to a smooth batter. Add to the yolks when 
thus beaten a small cupful of milk with pepper and 
salt to taste. Have ready in a hot frying pan two 
or three tablespoonfuls of nice butter. Stir in lastly 
the beaten whites; pour into the pan and set over 
a clear fire. Do not stir, but as soon as the eggs 
set, slip a broad-bladed knife under the omelette to 
prevent burning. When done, lay a hot plate, bot- 
tom upwards, over it; turn the pan over so as to 
bring the browned side up, and serve immediately. 

Mrs. B. C Rockford. 



56 WILLIAMSPORT COOK BOOK. 



SPLENDID OMELETTE. 

6 eggs, whites and yolks beaten separately; y> 
pint of milk, 6 teaspoonfuls of cornstarch, 1 tea- 
spoonful of baking powder, aud a little salt. Add 
whites, beaten to a stiff froth, last ; cook in a little 
butter. 

Mrs. J, H. A. 

EGG OMELETTE. 

6 eggs, whites and yolks beaten separately; 1 cup 
of milk. Put the milk, with the yolks, in a pan ; 
when nearly done, put the whites, well beaten, on 
top. Bake until done; turn over like a half moon 
and serve. 

FRENCH OMELETTE. 

1 quart of milk, 

1 pint of bread crumbs, 

5 e £g s > 

1 tablespoonful of flour, 

1 onion, chopped fine, 

Chopped parsley. 
Season with pepper and salt. Have butter melted 
in a frying pan; when the omelette is brown, turn 
it over. Double it when served. 

OMELETTE. - 
3 eggs, whites and yolks beaten separately, very 
light ; 1 cup bread crumbs, filled up with milk. Add 
yolks to crumbs, then whites and salt. Pour into 
well buttered, hot pan. After it browns on bottom, 
stand in oven a few minutes ; then double and serve 



WILLIAMSPORT COOK BOOK. 



57 



at once. If the oven is not in good condition, a lid 
over the pan while on top of stove will help cook 
the top of omelette. 

If yon wish a larger omelette, make twice, as 
they are easier to turn when small. 

EGG SAUCE ON TOAST. 

To each individual, boil for twenty minutes i 
egg. Separate yolks from whites; the latter cut into 
dice, or small pieces. Put i pint of milk on stove, 
and when hot enough, thicken with cornstarch to 
the consistency of thick gravy, then stir into this 
the whites. Toast medium sized pieces of bread, 
dip into hot water, with a little piece of butter and 
salt added. Lay on a platter, put a layer of the 
white preparation and a layer of the yolks put 
through a potato masher (the perforated). Do this 
alternately, and send to table. This is a simple and 
pretty dish for luncheon. 

Mrs. F. W. Crider, Bellefonie. 



WILLIAMSPORT COOK BOOK. 



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WILLIAMSPORT COOK BOOK. 



VEGETABLES. 



Bring out the rusty garden rake, 
Hunt up the hoe and spade, 

For spring is here, and it is time 
To have the garden made. 



Endeavor to have your vegetables as fresh as pos- 
sible. Wash them thoroughly. Cut out all the 
decayed parts, and lay them in cold water until you 
are ready to use them. 

Vegetables should be put on to cook in boiling 
water and salt. Never let them stand after coming 
off the fire ; put them instantly into a colander, over 
a pot of boiling water, if you have to keep them 
back for dinner. 

Peas, beans and asparagus, if young,*will cook 
in twenty-five or thirty minutes. They should be 
boiled in a good deal of salt water. 

Cauliflower should be wrapped in a cloth, when 
boiled, and served with rich drawn butter. 

Potato water is thought to be unhealthy; there- 
fore do not boil potatoes in soup, but in another 
vessel, and add them to it when nearly cooked. 

MASHED POTATOES. 

Boil your potatoes, pour off the water thoroughly, 
and shake them over the fire until they are mealy 
and dry ; add to each pint of potato a scanty y 2 tea- 



WILUAMSPORT COOK BOOK. 



6 9 



cup of cream, (or milk will do), adding butter, y 2 
teaspoonful of salt and pepper. Beat the whole 
light and serve in a hot dish. 

POTATO CROQUETTES. 

Prepare the potatoes as above directed, but sea- 
son a little more highly by adding to each pint y 2 
teaspoonful each of celery salt and onion juice. 

When the potatoes are cool, but not cold, stir in 
the well beaten yolk of an egg and a teaspoonful of 
chopped parsley. Press through a colander or po- 
tato squeezer, and roll it into croquettes; cover these 
with finely sifted bread crumbs and fry in smoking 
hot fat. Drain the croquettes on paper and serve 
hot. Mrs. M. K. Woods. 

POTATO CROQUETTES. 

To 12 croquettes: 

2 cups mashed white potatoes, 

2 tablespoonfuls of cream, 

1 teaspoonful of onion juice, 

1 teaspoonful of salt, 

A grating of nutmeg, 

Yolks of 2 eggs, 

1 tablespoonful of parsley, 

A piece of butter the size of a walnut, 

A dash of cayenne, 
Beat yolks light, add potatoes, and other ingredi- 
ents, mix and turn into sauce-pan ; stir over fire until 
it leaves sides of pan. When cool, form into cyl- 
inders. Roll first in eggs, then in bread crumbs. 
Fry in boiling fat. Miss. S. E. Alleman. 



7 o 



WIIXIAMSPORT COOK BOOK. 



POTATO CROQUETTES. 

Season cold mashed potatoes with pepper, salt 
and nutmeg; beat to a cream with a tablespoonful 
of melted butter to every cupful of potato, and i or 
2 beaten eggs and a little minced parsley. Roll 
into oval balls, dip in egg and bread crumbs (twice); 
then fry in boiling butter. 

Mrs. Lehmyer, York. 

POTATO PUDDING. 

Boil 6 good, mealy potatoes; mash them very fine; 
beat them well with the yolks of 5 eggs, V 2 pint of 
white sugar, a gill of melted butter; add the juice 
and grated rind of a lemon ; add the beaten whites 
of the eggs; salt to taste; and, last of all, a pint of 
good milk or cream. Bake an hour, or till it rises 
to a full oval in the pan. 

POTATO SCALLOPS. 

4 good sized potatoes boiled. Cool, and cut dice 
shape. For dressing, 1. pint milk, 1^ tablespoon- 
fuls of butter, 2 tablespoonfuls of flour, 1 teaspoon- 
ful of salt. Heat the butter, stir in the flour, then 
the milk. Put a layer of potatoes, then dressing ; 
crumb bread on top, and heat in oven. 

Mrs. J. G. 

SWEET POTATOES FOR LUNCHEON. 

After the potatoes have been thoroughly boiled, 
take off the skins and cut them lengthwise in quar- 
ters. Then in a baking pan dissolve a large piece 
of butter, with % cupful of brown sugar. Lay the 



WILUAMSPORT COOK BOOK. 



7 1 



potatoes in the pan and cook them for about fifteen 
minutes, basting them every now and then with the 
butter and sugar, and turning them several times. 
Serve very hot. 

Mrs. J. Reading. 

SWEET POTATO CROQUETTES. 

Boil 4 or 5 large sweet potatoes ; when done, peel 
and mash ; add a piece of butter about the size of 
a walnut, pinch of salt and pepper and a little chop- 
ped parsley ; flavor with a little grated onion or nut- 
meg ; roll into croquettes, dip twice in egg and bread 
crumbs. Fry like oysters. 

Mrs. Lehmyer, York. 

SCALLOPED TOMATOES. 

Skin the tomatoes, cut in pieces, put a layer of 
tomatoes with a little shreded onion ; season with 
pepper and salt ; then a layer of bread crumbs, with 
plenty of butter; then another layer of tomatoes ; 
lastly one of bread crumbs. Put in oven ; when 
brown, cover and steam. It takes about three- 
fourths of an hour to cook. 

Mrs. M. E. IV. 

BROILED TOMATOES. 

Take large, firm tomatoes, cut in halves, place 
on a broiler, dust with pepper and salt, and broil 
over a moderate fire for twenty minutes. Serve with 
melted butter. 

Mrs. J. H. Young. 



r- 



WIIXIAMSPORT COOK BOOK. 



FRIED TOMATOES. 

Slice tomatoes quite thick, pepper and salt them, 
roll in flour and fry in equal parts of butter and lard. 
Put them in a dish to be served, keeping- very hot. 
A little flour and butter mixed, stir into the skillet 
with a cup of milk; boil until well thickened; pour 
over the tomatoes. 

BAKED TOMATOES. 
Put a little butter in pan and melt; peel and slice 
tomatoes in halves, removing seeds ; lay in pan, 
sprinkle with bread crumbs, pepper and salt ; dot 
with small lumps of butter on top, and bake in oven 
until nicely browned. Mrs. U~. 

TOMATOES Stuffed with SWEET-BREADS. 

8 nice sized tomatoes, 

3 pairs sweetbreads. 
Cut off the blossom end of the tomatoes and take 
out the inside carefully with a teaspoon. Chop the 
sweetbreads after they have been parboiled, and 
season with salt, cayenne pepper, a little grated nut- 
meg and a few drops of onion juice. Melt \ of a 
cup of butter and stir through the sweetbreads, fill 
each tomato, and put some browned bread crumbs 
over the top, and bake fifteen minutes in hot oven. 
While they are baking, make a rich tomato sauce 
with the inside of the tomatoes, boil in a little wa- 
ter, and season highly; add butter and enough flour 
to thicken a little ; strain and pour on the platter 
around, but not on them. They can be baked as 
well in individual dishes. Mrs. N. B. B. 



WILLIAMSPORT COOK BOOK. 



73 



COOKING BEANS. 

If, my dear Rural, you should ever wish 

For breakfast or dinner a tempting dish 

Of the beans so famous in Boston town, 

You must read the rules I here, lay down: 

When the sun has set in golden light, 

And around you fall the shades of night, 

A large, deep dish you first prepare ; 

A quart of beans select with care ; 

And pick them over, until you find 

Not a speck or a moat is left behind. 

A lot of cold water on them pour 

'Till every bean is covered o'er, 

And they seem to your poetic eye 

I^ike pearls in the depth of the sea to lie; - 

Here, if you please, you may let them stay 

'Till just after breakfast the very next day, 

When a parboiling process must be gone through, 

(I mean for the beans, and not for you ;) 

Then, if in the pantry, there still should be 

That bean pot, so famous in history, 

With all due deference, bring it out, 

And, if there's a skimmer lying about, 

Skim half of the beans from the boiling pan 

Into the bean pot as fast as you can; 

Then turn to Biddy and calmly tell her 

To take a huge knife and go to the cellar; 

For you must have, like Shy lock of old, 

"A pound of flesh," ere your beans grow cold; 

But very unlike that ancient Jew, 

Nothing but pork will do for you. 



74 WIL,IyT AMSPORT COOK BOOK. 



Then tell once more your maiden fair, 
In the choice of the peace to take great care, 
For a streak of fat and a streak of lean 
Will give the right flavor to every bean! 
This you must wash, and rinse, and score, 
Put into the pot and round it pour 
The rest, till the view presented seems 
Like an island of pork in an ocean of beans ; 
Pour on boiling hot water enough to cover 
The tops of the beans completely over, 
Shove into the oven and bake till done, 
And the triumph of Yankee cookery's won! 

— From Moore's Rural New Yorker. 

BAKED BEANS. 
3 pints of beans and x / 2 pound of salt pork. Put 
beans to soak over night ; next morning put them 
in a vessel with a gallon of soft water and y 2 tea- 
spoonful of soda; let simmer slowly unti l thoroughly 
swelled, but not bursted ; then lift them out with a 
perforated skimmer, into a pan with clear hot water. 
Set them on the stove where they will keep hot but 
not boil ; then pour boiling water over the pork ; 
scrape the rind and score it ; lay it in a flat stone 
crock kept for that purpose ; put the beans in all 
around it ; add i tablespoonful of butter, and 2 of 
molasses; fill up with boiling hot water; bake four 
or five hours. Mrs. A. C. Cobum. 

TO COOK ASPARAGUS. 
Cut off all the tough parts and lay the bunches 
in a pan; cover with boiling water and let them 



WILLIAMSPORT COOK BOOK. 



75 



cook slowly half an hour. Ten minutes before 
they are done, add a little salt. Have ready 2 or 3 
slices of toasted bread. Butter well, and put a table- 
spoonful or two of liquor over it; take the aspara- 
gus up carefully and lay it on the toast; mix a piece 
of butter thoroughly with a little flour ; add pepper 
and salt, and stir into the liquor and pour over the 
asparagus. 

Jlrs. James Stockstili '. 

NEW POTATOES. 

Scrape and wash new potatoes ; put in a sauce 
pan with hot water ; when done, pour off the water; 
set them on top of the stove a few minutes to steam; 
put in a lump of butter size of an egg; 2 tablespoon- 
fuls of cream ; season with salt and pepper ; boil a 
few minutes. Shake the pan to keep them from 
burning. 

KATHRYN'S BAKED BEANS. 

1 pint small beans and 2 quarts cold water ; boil 
slowly until they pinch out of their skin ; pepper 
and salt well, add three tablespoonfuls of molasses. 
Let boil up, and add pinch of soda. Put in cov- 
ered pot and lay a piece of pork on top of beans. 
Bake over night. Keep beans covered with water. 

Mrs. L. L. Walton. 

BAKED BEANS. 

1 quart of beans soaked over night. In the morn- 
ing put on the back of the stove and cover with boil- 
ing water. After they have parboiled half an hour, 
take up a spoonful and blow on them ; if the skin 



7 6 



WILUAMSPORT COOK BOOK. 



curls back they are done. Take a deep earthen 
bean pot or dish, holding 2 quarts, put in some of 
the beans, then y 2 pound of pork, either salt or 
fresh. The pork must be washed in warm water 
and scored across the top. Then fill up with beans; 
a little salt, pepper and 1 tablespoonful of molasses. 
Fill the pot with hot water and bake until done. 

CORN PUDDING. 

2 cupfuls of corn, 

3 e R§ s , 

1 pint of sweet milk, 
1 tablespoonful of flour, 

1 teaspoonful of sugar, 

A piece of butter the size of an egg, 
A pinch of salt and red pepper. 
Beat yolks first; mix all together; stir in well 

beaten whites last. Bake twenty minutes. Eat hot 

as a vegetable. 

Mrs. Huber. 

CORN OYSTERS. 

Grate the corn, or cut it off and run it through 
meat chopper; put in a little flour, a lump of butter, 
pepper, salt, and fry a rich brown. 

CORN OYSTERS. 
8 large ears of corn, 

2 eggs, 

Butter size of an egg, 

cup of flour, 
r teaspoonful of baking powder, 
1 teaspoonful of salt. 



WILLIAMSPORT COOK BOOK. 77 



CORN OYSTERS. 
6 ears of corn, 

Yolks of 4 eggs, beaten light, 
y 2 cup of sweet cream, 
5 tablespoonfuls of flour, 
Pepper and salt to taste. Add the whites of the 
eggs, beaten very light. Fry in butter. 

Mrs. William Menges, Montgomery. 

CORN OYSTERS. 
Put in a dish y 2 cup of flour and y 2 teaspoonful 
of baking powder sifted together; 1 cup of grated 
corn, a little salt and pepper and 1 egg. Stir all 
together and fry like oysters. 

CORN FRITTERS. 

4 yolks of eggs, beaten ; add 1 pint of grated corn, 
and last, the whites beaten to a froth. Baked like 
flannel cakes. Mrs. Huber. 

CORN FRITTERS. 

2 cups canned corn, 

3 e £g s > 

1 tablespoonful of milk, 
Flour enough to make batter stiff enough to drop 
from spoon. Mrs. m. E. W. 

CORN FRITTERS. 

1 dozen ears green corn, grated ; add a little milk, 
pepper and salt, 1 teaspoonful flour, enough bread 
crumbs to make batter right consistency, 3 or 4 
eggs, whites beaten light. Fry in hot lard. 



7§ 



WILLIAMSPORT COOK BOOK. 



FRIED EGG PLANT. 

Cut in thick slices, soak in salt water half an 
hour. Drain well, dip hi flour, then in egg. Fry 
quickly in hot lard. 

Mrs. J. H. Young. 

RICE CROQUETTES. 

Take cold boiled rice; add 3 eggs, with sugar and 
lemon peal to your taste. Make into oval balls; 
rub with bread crumbs, and dip them in beaten egg. 
Fry in butter; when clone, sprinkle sugar over them. 

FRIED EGG PLANT. 

Cut in slices and lay in salt and water for one or 
two hours; wipe dry and season with pepper and 
salt; dip the slices into yolk of egg and grated bread 
crumbs. Fry in butter till brown. 

TO COOK EGG PLANTS. 

Slice, pare and parboil; mash, and season with 
butter, salt and pepper; 1 egg to a plant; about 
2 tablespoonfuls of flour; milk enough to make a 
batter. Drop a spoonful at a time into hot lard, 
and fry like fritters. 

Hattie B. Brown. 

STUFFED EGG PLANT. 

Take a full grown egg plant, cut it in two, length- 
wise, take ail the inside out, (leaving the skin about 
half an inch thick); chop it quite fine ; mix with it 
as much bread crumbs as you have of egg plant ; 
salt and pepper to taste ; 1 teaspoonful of sugar. 



W1XUAMSPORT COOK BOOK. 



79 



Have ready a tablespoonful of butter in a skillet, 
and, when hot, put in the mixture, and let it cook 
ten minutes, stirring it occasionally. Then return 
it to the shells ; put in the oven and bake about one- 
half hour. Serve in the shells. 

Mrs. S. Craighead. 

OYSTER PLANT. 

Wash and scrape; cover with water and a little 
salt. When tender, pour off the water; chop them 
up immediately or they will turn black ; put into a 
kettle; add x / 2 pint of cream, 1 teaspoonful of 
flour and a lump of butter.. Pour over and let 
come to a boil. 

Mrs. Geo. L. Phillips '. 



SALADS. 



" I'm quite asham'd — 'tis mighty rude 
To eat so much — but all 's so good !" 

CHICKEN SALAD. . 

Take the meat, free from skin and fat, of 2 
large chickens, boiled; cut in dice; with this, mix 
thoroughly an equal quantity of good, white, crisp 
celery, cut in small pieces; 3 olives, chopped; 2 
teaspoonfuls of capers. Make a dressing of 6 spoon- 
fuls of best imported olive oil, 2 tablespoonfuls of 
vinegar, 2 teaspoonfuls of salt, and a dash of red 
pepper; pour over the salad, and let it stand for 
several hours in the ice chest. Prepare a mayon- 
naise in the following manner: Break 2 eggs very 
carefully and put the yolks into a soup plate ; then 
add, drop by drop, a pint bottle of best olive oil, 
stirring steadily one way with a silver fork. As the 
dressing thickens, thin with lemon juice, keeping 
it of the consistency of rich cream; add salt and cay- 
enne pepper to taste. Make a mound of the salad, 
pour over the mayonnaise, garnish with lettuce, 
olives, beats and carrots, cut in fancy forms. 

Mrs. Stanley Matthews 

MAYONNAISE DRESSING. 

Yolks of 4 eggs, 

1 teaspoonful of salt, 



WIIXIAMSPORT COOK BOOK. 



Si 



1 teaspoonful of sugar, 

2 teaspoonfuls of mustard, 

i teaspoonful of oil or butter, 
i cup vinegar and water mixed to taste. 
Mix all together and stir over the fire until it 
boils. 

Mrs. Sylvester Mussina. 

CHICKEN SALAD. 

i chicken, cooked tender and seasoned to taste. 
Take from the bones when warm, in as large pieces 
as possible. Let stand until cold, then remove skin 
and cut in pieces size of dice, across the grain; add 

as much celery, cut in small pieces, as you have 
chicken. 

MAYONNAISE DRESSING. 

Yolks of 3 raw eggs, 

i tablespoonful of mustard, 

i tablespoonful of sugar, 

i teaspoonful of salt, 

i- 10 teaspoonful of cayenne pepper, 

i pint of best salad oil. 
Stir dry ingredients thoroughly first, then add oil 
(drop by drop, then faster). When most of the oil 
is in, % CU P °f vinegar should be added, also juice 
of half a lemon after oil is all in. Lastly, beat 
whites of 2 eggs stiff and mix thoroughly. 

Mrs. L. L. Walton. 

CHICKEN SALAD. 

Boil the fowls tender, and remove all the fat, 
gristle and skin ; mince the meat in small pieces, 



82 



WILLIAMSPORT COOK BOOK. 



but do not hash it. To i chicken put twice and 
one-half its weight in celery, cut in pieces of about 
one-quarter of an inch, mix thoroughly, and set in 
a cool place — the ice chest. In the meantime, pre- 
pare a mayonnaise dressing, and when ready for the 
table, pour the dressing over the chicken and celery, 
mixing it thoroughly. Set in a cool place until 
ready to serve. Garnish with celery tops, or cold 
hard boiled eggs, or lettuce leaves from the heart. 

Mrs. J. W. C. 

CHICKEN SALAD, 
i chicken ; same amount of celery. 

DRESSING. 

5 e §'g' s > we H beaten, 
y z cup of oil or melted butter, 
i tablespoonful of sugar, 
i teaspoonful of mustard, 
Salt and pepper to taste. 
Boil to a smooth paste ; stir constantly. When 
cold pour over chicken and celery. 

Mrs. IV. W. Achenbach. 

POTATO SALAD. 

i quart (good measure) fresh boiled, cold sliced 
potatoes ; i head celery ; y 2 medium sized onion, 
cut fine. 

SALAD DRESSING. 
Yolks of 4 eggs, 
4 scant teaspoonfuls of salt, 
4 mustard spoonfuls of yellow mustard, 
A small cup of vinegar, 



WIIXIAMSPORT COOK BOOK. 



83 



i cup of milk, 

A pinch of cayenne pepper, 

A little sugar, 

1 tablespoonful of butter mixed with a tea- 
spoonful of flour. Mix all together and stir over 
the fire until it boils. 

Mrs. A. Hobart. 

POTATO SALAD. 

Boil 4 good sized potatoes in salt water until done; 
slice, and add 1 onion sliced thin; 1 cup of celery 
and a pinch of cayenne pepper. 

DRESSING. 

Yolk of i hard boiled egg, rubbed fine; add yolk 
of 1 raw egg ; even tablespoonful of sugar ; same of 
flour; l / 2 teaspoonful dry mustard ; salt and pepper 
to taste. Beat smooth, add y 2 cup vinegar ; boil in 
double boiler. When cool, add cup cream, 1 y 2 
tablespoonfuls olive oil. 

Mrs. M. Eder. 

POTATO SALAD. 

Boil 6 or 8 potatoes. When cold, cut in small 
pieces ; 1 good sized bunch of celery, cut in small 
pieces. Mix together the potatoes, celery, and 1 
small onion chopped fine. Take 3 eggs, well 
beaten ; 6 tablespoonfuls of sweet cream, 6 of vine- 
gar, 2 of mustard, 2 of melted butter, 1 teaspoon- 
ful of salt, a pinch of cayenne pepper. Mix the 
whole together and boil till it becomes as thick as 
good cream. When cold, pour over the potatoes, 
and mix all together. 

Mrs. Montgomery. 



84 WILLIAMSPORT COOK BOOK. 



CABBAGE SALAD. 

Chop fine y 2 head tender cabbage, sprinkle with 
salt, pepper, a bit of sugar, i teaspoonfnl of vine- 
gar, y 2 cnp sweet cream. Set on ice until chilled. 

Mrs. J. H. Young. 

BOILED SALAD DRESSING, 
i tablespoonful of vinegar to each egg. Beat 
well together, and stir over the fire until it is like 
thick cream. When cold, add a dash of cayenne 
pepper, a little sugar, salt to taste, and a salt spoonful 
of mustard to each egg : then add a drop or two of 
onion juice. Stir into it slowly i tablespoonful of 
best olive oil to each egg. This will keep for 
weeks, if kept tightly closed in a cold place, and 
can be used with any salad. 5 eggs will make 
enough for 1 chicken, with two bunches of celery. 
This is excellent. 

Mrs. Williams, York, Pa. 

MAYONNAISE DRESSING. 
The yolks of 4 eggs, juice of one lemon, y 2 cup 
of warm water. Beat yolks little, put in water 
and lemon juice, and cook in double boiler, or in 
a good tincup in pan of hot water, until thick like 
custard that is boiled ; then set away to get cold ; 
then beat in gradually a large cup of oil, or more 
if you wish. Season with cayenne pepper and salt 
while beatinp'. If not sour enough, add more lemon 
juice with other seasoning. Beat thoroughly and 
steadily for twenty minutes. Use Keystone beater 
if you wish success. 

Mrs. C. E. Sprout. 



WILLIAMSPORT COOK BOOK. 



85 



MAYONNAISE DRESSING. 

6 eggs, 

1 pint of oil, 

1 teaspoonful of salt, 

Cayenne pepper, 

Vinegar or lemon juice. 
Boil 3 of the eggs hard, put the yolks through a 
sieve, then put them with the 3 raw yolks, salt and 
pepper, and beat until very light ; then drop in the 
oil, occasionally adding a little vinegar or lemon 
juice. 

C. 

MAYONNAISE DRESSING. 
1 teaspoonful mustard, 

1 teaspoonful powdered sugar, 
y 2 teaspoonful salt, 

y± teaspoonful cayenne pepper, 

2 yolks, 

1 pint of olive oil, 
4 tablespoonfuls of lemon juice. 
Drop oil in and beat for an hour or two. Very 
nice. 

Mrs. H. L. Hart. 

MAYONNAISE DRESSING. 
Yolks of 4 eggs, beaten a little, 
Juice of 1 small lemon, or ^ of a large one. 
4 tablespoonfuls cold water. 
Mix all together and heat gradually until it thick- 
ens. Do not boil. Put on ice when thoroughly 
cold; add salt, pepper and y 2 bottle of olive oil. 

Mrs. Frank S. Clapp. 



86 



WILLIAMSPORT COOK BOOK. 



MAYONNAISE. 

Yolks of 4 eggs, 
Juice of y 2 lemon, 
Small piece of butter, 
y 2 cup of cream and a pinch of salt. 
When cold, add a pinch of cayenne pepper, and 
mix with i cup of whipped cream. 

Mrs. Lehmyer. 

MAYONNAISE DRESSING. 

The yolks of 5 raw eggs; the yolks of 5 boiled 
eggs ; put through a fine strainer and beaten very 
light. Then slowly pour in 1 quart olive oil, beat- 
ing all the time. Add 1 teaspoonful mustard, salt, 
red pepper, and the juice of 2 lemons. This will 
keep for months next the. ice. 

Mrs. R. H. Porter. 

SISTER MAG'S SALAD DRESSING. 

Yolks of 2 eggs, 

A pinch of salt, 

Butter size of a hickorynut, 

y 2 teaspoonful of mustard, 

2 tablespoonfuls of cream, sweet or sour, 

1 gill vinegar. 

Beat the eggs and salt, cream, mustard, butter 
and vinegar. Set on the stove and stir until it 
boils. It will be the consistency of thin starch. 

SALAD DRESSING. 

2 tablespoonfuls of flour, 

2 tablespoonfuls of butter, 



WILIvIAMSPORT COOK BOOK. 87 



y 2 teaspoonful of mustard, 

1 teaspoonful of salt, 

2 or 3 drops of Royce's Ext. black pepper, 
1 pint of vinegar, 

4 eggs- 
Beat flour, butter, mustard to a cream; add eggs 

and vinegar, then boil as a custard twenty minutes. 

Flavor with Royce's Extract of Celery, to taste. 

Will keep in a cool place for six weeks. 

SALAD DRESSING. 

1 cup of milk, 

1 cup of vinegar, 

1 teaspoonful of mustard, 

1 teaspoonful of flour, 

Yolks of 4 eggs, 

Butter size of a hickorynut, 

Salt and sugar. 
Mix flour in milk, then beat into beaten yolks ; 
stir mustard in the vinegar ; mix all together ; boil 
until flour and eggs are cooked; remove from fire, 
add pinch of salt, and sugar till it tastes — about 1 
tablespoonful. 

M. B. Hill. 

SALAD DRESSING. 

Mash yolks of 3 hard boiled eggs, mix with but- 
ter or olive oil, add salt, pepper, sugar, mustard and 
vinegar to taste ; then add the whites of the eggs, 
chopped fine. 

Mrs. W. Menges, Montgomery. 



88 WILLIAMSPORT COOK BOOK. 



SALAD DRESSING FOR POTATOES 
OR FISH. 

Take y> pint of vinegar not very strong, and let 
it get hot ; then beat up 2 eggs quite light. 
]/ 2 tablespoonful flour, 
y 2 tablespoonful sugar, 
1 teaspoonful salt and pepper, 
4 tablespoonfuls melted butter. 
Stir this into the vinegar, and let the whole boil 
up till it is like custard ; then mix with the potato 
or fish salad and set away on the ice to cool. If the 
butter is salt, care must be taken not to add too 
much salt to the seasoning. 

Mrs. M. K. W. 

MAYONNAISE DRESSING WITHOUT OIL. 
Yolks of 4 eggs, 

1 y 2 teaspoonful of salt, 

2 teaspoonfuls of mustard, 
1 teaspoonful of sugar, 

1 teaspoonful of flour, 
A sift of cayenne pepper, 
Butter size of a large egg, 
y 2 cup of cream (milk will do), 
y 2 cup of vinegar. 
Be careful to mix in exact order, then stir over 
the fire until as thick as cream. 

Mrs. Jf. K. W. 

MAYONNAISE DRESSING. 
The yolks of 3 eggs, 

3 desert spoonfuls of cold water, 
Juice of 1 lemon, 



WIIXIAMSPORT COOK BOOK. 



8 9 



Put your cup in hot water and stir the ingredients 
till thick ; then let it get cold ; then add pinch of salt 
and cayenne pepper. Put this m your egg-beater and 
add sufficient oil to make it the desired consistency. 
This may be thinned with cream. 

Mrs. M. K. W. 

MAYONNAISE DRESSING. 

Take yolks of 3 egg>, juice of 1 lemon, small 
pinch of cayenne pepper, y 2 teaspoonful salt, 1 tea- 
spoonful vinegar, ^ pint of best olive oil, and 1 tea- 
spoonful of prepared mustard. Put yolks in a china 
bowl, and mix in salt and mustard; stir with a fork 
and drop in the oil slowly until it thickens, then 
add the lemon juice and vinegar, stirring constantly 
until thoroughly mixed. Mrs. J. W. C. 

MAYONNAISE DRESSING. 
Yolks of 5 eggs, 
A pint of oil, 

A scant teaspoonful of salt, 
A pinch of red pepper. 
After beating the eggs stiff, drop the oil in, and 
occasionally put in a little vinegar or lemon. 

MAYONNAISE DRESSING. 
Rub very smooth the yolks of 2 hard boiled eggs, 
add yolks of 2 raw eggs, 1 teaspoonful of salt, 1 
tablespoonful of dry mustard, and a pinch of cay- 
enne pepper. When well mixed, add, (beating all 
the time), alternately, olive oil and vinegar or 
lemon juice. Use a pint of oil, beat until stiff and 
light. Mrs. M. Eder. 



9 o 



WTLUAMSPORT COOK BOOK. 



COLE-SLAW. 

Beat the yolks of 2 eggs, and y 2 pint of cream, 
or rich milk ; 2 tablespoonfuls of sugar, 1 of must- 
ard, 4 of vinegar, 1 teaspoonful celery seed, 2 tea- 
spoonfuls of salt, a little cayenne pepper, a piece of 
butter size of a walnut. Pour the mixture into a 
saucepan; stir constantly until it boils. Chop your 
cabbage fine, and pour the mixture over while hot. 
Let it stand until cold before sending to the table. 

Mrs. Wvi. Craighead. 



WILLIAMSPORT COOK BOOK. 



WIIXIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WIIXIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WIIXIAMSPORT COOK BOOK. 



BREAD. 



' ' It requires experience to make good bread. 
One must know first how long to let the bread rise, 
as it takes a longer time in cold than in warm 
weather ; second, when the oven is just of proper 
temperature to bake it. Bread should be put in 
a rather hot oven. It is nearly light enough to 
bake when put in ; so the rule for baking bread 
differs from that of baking cake, which should be 
put into a moderate oven at first, to become equally 
heated through before rising. As bread requires a 
brisk heat, it is well to have the loaves small, the 
French bread loaves being well adapted to a hot 
oven. After the bread is baked, the loaves should 
be placed on end (covered) at the back of the table 
until they become cool." 



BREAD AND YEAST. 

Pare 5 good sized potatoes, cover with cold water 
and boil until they can be run through a colander. 
When cool, add about a pint of yeast and y 2 cup of 
granulated sugar; stir all together and let stand 
over night. In the morning fill a pint jar, and set 
in a cool place for your next baking. With the rest 
we will proceed to make bread, which will make 
six good sized loaves. 

First, be sure that your flour is warm ; if 



102 WILLI AMSPORT COOK BOOK. 



thoroughly dried twenty-four hours before using, it 
will make whiter bread and produce better results. 
Set the sponge very thin, and when ready to knead 
add as little flour as possible, only a sufficient quan- 
tity to prevent sticking to the board when thoroughly 
kneaded; then when light, mould in loaves and let 
rise again. When light, bake in a moderately heated 
oven, and do not let it stand in the oven after it is 
done. Mrs. G. B. B. 

TO MAKE YEAST, 
i cupful of baker's yeast, 
4 cupfuls of flour, 

1 cupful sugar, 

6 cupfuls boiling water, 

2 large potatoes, boiled. 

Mix the warm mashed potatoes and sugar togeth- 
er, then add the flour; next, add the six cupfuls of 
boiling water, poured on slowly; this cooks the flour 
a little; it will be of the consistency of batter. Let 
the mixture get almost cold, stirring it well, that 
the bottom may become cool also. It will spoil the 
yeast if the batter be too hot. When lukewarm, 
add the teacupful of yeast. Leave this mixture in 
the kitchen or in some warm place, perhaps on the 
kitchen table (do not place it too near the stove) for 
five or six hours, until it gets perfectly light. Do 
not touch it until it gets somewhat light; then stir 
it down two or three times during the six hours. 
This process makes it stronger. Keep it in a cool 
place until needed. 

This yeast will last perpetually if a teacupful of 



WILLIAMSPORT COOK BOOK. 



it be always kept, when making bread, to make new 
yeast at the next baking. Keep it in a stone jar, 
scalding the jar every time fresh yeast is made. In 
summer it is well to mix cornmeal with the yeast, 
and dry it in cakes in some shady, dry place, turn- 
ing trie cakes often, that they ma}' become thor- 
oughly dry. It requires about one and a half cakes 
(biscuit cutter) to make four medium sized loaves 
of bread. Crumb them, and let them soak in luke- 
warm water about a quarter or half an hour before 
using. Mrs. Mary F. Henderson. 

YEAST. 

Pour 31/ pints of cold water on 1 handful of hops; 
grate three large potatoes; boil the hops fifteen min- 
utes ; then mix together ] /2 cup of sugar, a large 
kitchen spoonful of flour, 1 tablespoonful of ginger 
and 1 of salt, a lump of alum the size of a hazel- 
nut. After straining the water off the hops, pour 
it over the mixture and let it boil five minutes ; stir 
all the time. When cool, add 1 pint of sponge, 
and let stand twenty-four hours, stirring it fre- 
quently ; then jug, and cork tight. Put in a cool 
place. It will keep three weeks. 

BREAD. 

4 pints of good sour milk; let it come to a boil; 
pour it over 2 large tablespoonfuls of flour ; let it 
stand till cool; then make a thin batter by adding 
flour and j4 teacupful of jug yeast ; let stand till 
morning, then mix in flour enough to make it stiff ; 
knead well ; let it rise in the bowl until very light. 



104 WILLI AMSPORT COOK BOOK. 



Mould into four loaves ; let it rise again before bak- 
ing. Bake in a quick oven three-quarters of an 
hour. Mrs. IV. R. S. Ayres, Ohio. 

NEW ENGLAND BROWN BREAD. 

4 cups cornmeal, 2 cups graham flour (some pre- 
fer 1 cup graham and 1 cup wheat flour); 1 cup 
molasses; 1 quart sweet milk or cold water; salt; 1 
teaspoonful soda. Bake two hours or steam three, 
then set in hot oven about thirty minutes. 

Mrs. Barker. 

WELL TESTED GRAHAM BREAD. 

1 quart of white bread sponge, 
1 pint warm water, 
teaspoonful soda, 
1 teaspoonful of salt, 

1 tablespoonful melted butter, 

2 tablespoonfuls sugar. 

Mix all these well, then add as much Graham 
flour as can be stirred in with a spoon; put in two 
small bread pans; they should be about half full, 
and rise until even full. Bake about three-quarters 
of an hour. Mrs. J. J. C. 

BOSTON BROWN BREAD. 
1 quart sweet milk, 
1 egg, 

1 cup molasses, 

1 teaspoonful of salt, 

3 cups corn meal, 

2 cups of Graham flour. 



WILLIAMSPORT COOK BOOK. 



Stir all these together very thoroughly, and put 
into three cans well buttered, (new tomato cans with 
tops taken off will answer); they should be about 
two-thirds full; then steam four hours and put in 
the oven for half an hour, then lay them on one 
side for a few minutes, when the loaves will slip out 
easily. Mrs. J.J. C. 

BOSTON BROWN BREAD. 

i pint sweet milk, 
i cup molasses, 

cups corn meal, 
i y cups Graham flour, 
y 2 teaspoonful soda, 
y 2 teaspoonful salt. 
Steam five hours, bake half hour. Serve hot. 

Mrs. IV. Gibson. 

BROWN BREAD. 

i cup flour, 

i cup corn meal, 

y 2 cup N. O. molasses, 

i teaspoonful salt, 

1 teaspoonful soda, scant. 

Thin this with cold water like buckwheat cakes; 
fill pan half full, cover tight, and steam two and a 
half hours, or until done. Mrs R. A. J. 

BOSTON BROWN BREAD. 

2 cups of corn meal, 

i cup of graham or rye flour, 
of a cup of molasses, 



I06 WILLI AMSPOB.T COOK BOOK. 



3 cups of sour milk, (not too sour), 
i teaspoonful of salt, 

3 even teaspoonfuls of soda dissolved in 
hot water. Beat well ; steam three hours in a mould. 

DR. PEPPER'S GLUT EX BREAD, 
i pint sweet milk, 
i eQ-or, 

A little salt, 

3 teaspoonfuls of baking powder, mixed 
with part of the flour. Mix stiff with gluten flour; 
beat thoroughly, and bake an hour and a half. 

CHATAUQUA BREAD. 
Into a large mixing bowl put a pint of scalded 
milk, a pint of hike warm water and a teaspoonful 
of salt. Add flour until a good batter is formed, 
then beat thoroughly. Add a cake of yeast which 
has been dissolving in a little hike warm water, and 
after stirring well, continue to add flour until the 
dough is stiff enough to take out on the board. 
Knead, and add flour until the dough is spongy and 
will not stick to the bare board. Return to your 
mixing bow T l and stand in a warm place until twice 
its size, which will usually be in about four hours, 
varying according to the season of the year. Mould 
into loaves, set to rise again, and when light, which 
will be in an hour, bake in a slow oven for an hour. 
Do not allow to brown for the first twenty minutes. 
Always use spring wheat flour for bread. The quan- 
tities given above will make four bar loaves. When 
it is desired to have the bread particularly delicate, 
use all milk. Mrs. W. W. Crocker. 



WILLIAMSPORT COOK BOOK. 



MUFFINS. 

Y± cup sugar, 

3 cups sifted flour, 

y 2 cup butter, 

2 eggs beaten separately, 

1 cup milk, 

t heaping tablespoonful baking powder. 
Cream the butter and sugar, add the milk and 
beaten yolk of eggs, then the flour and baking pow- 
der, and the beaten whites of eggs. Mrs. B. K. 

MARYLAND BISCUIT. 

2 quarts unsifted flour, 

i large cup butter or lard, 

i teaspoonful salt. 
Mix with sweet milk or water very stiff; then 
pound with some heavy weight one hour. Work 
into small cakes; pick top with fork; bake half an 
hour. Miss Geddes. 

RUSK. 

I pint of new milk, 
12 eggs, 
i pound sugar, 
y± pound butter, 

3 or 4 spoonfuls good yeast, 
Salt, and y 2 nutmeg. 

Mix in a batter and let stand over night. In the 
morning work up soft ; when light roll them lightly 
and cut out; put in pans; let rise a few minutes. 
Best the day they are baked. Miss Geddes. 



I08 WILLIAMSPORT COOK BOOK. 



WASHINGTON ROLLS. 

3 quarts of flour, 

1 tablespoonful of salt, 

2 tablespoonfuls of lard, 

i cup yeast set to rise over night or from 
morning until evening. Mould and bake. 

C.J. B., Washington, D. C. 

BAKING POWDER BISCUIT. 

i quart of flour; 3 teaspoonfuls of baking pow- 
der; sift all well together; a good big spoon of 
shortening. Mix in the flour, then make a soft 
dough with milk or water, milk is best ; cut in small 
cakes and bake in a hot oven. Mrs. G. B. B. 

SHORT BISCUIT. 

1 quart unsifted flour, 

1 cup of butter or lard, 

Teaspoonful of salt, 

Milk or water to moisten. 
Work very well, or until it snaps. Roll out and 
cut, prick the top with fork, and bake in a well 
heated oven. Miss Geddes. 

POTATO BISCUITS. 

y z cup of sugar, 

1 cup of potatoes, mashed, 
3^ cup of shortening, 

2 eggs, 

1 cup of flour, 

1 cup of yeast and a little salt. 
Stir all together about half-past eleven, and let 



WIIXIAMSPORT COOK BOOK. 



rise. After dinner work into, a stiff dough, and when 
light, roll out and put into pans and let them rise 
again before baking. Mrs. Strawinski, York. 

GOOD FRIDAY (OR HOT CROSS) BUNS. 

2 cups sweet milk, 
i cup yeast, 

Flour to make a thick batter. 
Set this as a sponge over night ; in the morning add 
i cup sugar, 
y 2 cup butter, 
% nutmeg, 

Salt, and flour enough to roll like biscuits. 
Knead, well, and let rise five hours; roll half an 
inch thick, cut into cakes and lay in a buttered 
baking pan. When they have stood half an hour, 
make a deep cross upon each with a knife, and put 
immediately into the oven. Bake to light brown, 
then brush over with the white of an egg beaten 
stiff, with sugar. These are the famous "hot cross 
buns " of London. c. Z. B., Washington, D. C. 

TEA-POP OVERS. 

Take a pint of milk and water — half and half ; 
a sifted cup of flour, common size. Beat quite light, 
not letting it stand. Grease the pans, having them 
hot for the batter. Bake in hot oven thirty minutes. 
These are to be eaten while hot. /. b. G. 

POP-OVERS. 

i egg, 

i cup sifted flour, 



I IO 



WILLIAMSPORT COOK BOOK. 



i cup milk, 
A pinch of salt. 
Pour into cups and bake in a moderate oven. 

Mrs. M. K. W. 

GEMS. 

Beat i egg very light ; mix with i cup sifted flour ; 
a little more than i cup of sweet milk ; a little salt. 
Drop in very hot gem pans and bake about twenty 
minutes. Have milk and egg very cold if you wish 
best results. Mrs. Edward J. Gray. 

GEMS, 
i quart of flour, 

3 teaspoonfuls of baking powder, 
i teaspoonful of salt, 

1 tablespoonful of butter, 

2 eggs beaten separately, 

i pint of milk. Lizzie. 

BREAKFAST GEMS, 
i cup of sweet milk, 

iy 2 cups of flour, 
Butter the size of a walnut, 
i large teaspoonful baking powder, 
i teaspoonful salt. 
Beat together thoroughly and bake in hot gem 
pans in a hot oven for twenty minutes. 

M. W. H. y Montgomery. 



WiLLIAMSPORT COOK BOOK. 



Ill 



GLUTEN ROLLS. 

3 cups sifted Gluten Health Flour, 
3 teaspoonfuls baking powder, 
y 2 teaspoonful salt, 
i y cups sweet milk. 
Bake in gem pans, in a hot oven, twenty minutes. 

From Clifton Springs Sanitarium. 

PARKER HOUSE ROLLS. 

At noon take two quarts of flour and rub into 
them one large tablespoonful of lard and a little 
salt ; at the same time scald one pint of milk and 
set it away to cool. At night mix into the milk a 
teacup of yeast (if you use a soft yeast cake, dis- 
solve it in a teacup of warm water.) and two-thirds 
of a teacup of sugar, and mix into the flour to make 
a sponge. In the morning knead well and set to 
rise again ; at noon roll out about half an inch thick 
and cut with your smallest biscuit cutter ; put in 
pans about two inches apart and let it stand three 
hours to rise. In the evening give it a light bake 
in a moderately quick oven. k. D. Borrows. 

TEA BISCUIT. 

i cup of sweet milk, 
y 2 cup of yeast. 
Mix this after breakfast, to raise after dinner. 
Take y 2 cup of butter and lard, 
1 egg, 

i tablespoonful of sugar, 
A little salt. 

Then work it, not quite as stiff as bread. At half- 



112 WILUAMSPORT COOK BOOK. 



after three o'clock, make it into little biscuits. Let 
them set till they are raised, then bake in a moder- 
ate oven. Mrs. H. M. 

JOKERS. 

2 cups graham meal, i cup flour, a little salt, 2 
eggs, well beaten, added after flour and milk are 
mixed to a batter thick as pound-cake. Bake in a 
quick oven. Mrs. J. H. A. 

GRAHAM GEMS. 
2 cups graham flour, 
y 2 cup sugar, 
cup milk, 
IvUmp of butter size of an egg, 
2 eggs, 

2 teaspoonfuls baking powder, put in milk. 
Bake for half an hour in moderate oven. 

Mrs. L. L. Walton. 

GRAHAM GEMS. 

3 e gg s > 

1 pint of sweet milk, 

1 large tablespoonful of butter, melted, 

3 teaspoonfuls of baking powder, 

Salt. 

Beat the eggs separately. Graham flour enough 
to make them drop from the spoon. 

Mrs.J.M. Young. 

WHEAT MUFFINS. 

3 e gg s > 

1 cup milk, 

2 tablespoonfuls butter, 



WILLIAMSPORT COOK BOOK. 



2 cups flour, 

Pinch of salt, 

4 teaspoonfuls sugar, 

2 teaspoonfuls baking powder. 

Mrs. R. A. /aggard. 

HOMINY MUFFINS. 

2 cupfuls of boiled hominy ; beat it smooth*; stir 
in 3 cupfuls of sour milk, y 2 cupful melted butter, 
2 teaspoonfuls of salt, 2 tablespoonfuls of sugar; add 
three eggs, well beaten ; i teaspoonful of soda dis- 
solved in hot water ; 2 cupfuls of flour. Bake 
quickly. Mrs. J. H. A. 

MUFFINS. 

2 eggs, whites and yolks beaten separately, 

2 tablespoonfuls sugar, 

i cup (not quite full) sweet cream, 

1 tablespoonful melted butter, 

2 cups (not quite full) flour, 

3 teaspoonfuls baking powder. 

Bake in rings. Mrs. Ardell. 

WHOLE WHEAT FLOUR MUFFINS. 

Into i very scant pint of whole wheat flour, mix 
a little salt and 2 heaping teaspoonfuls of baking 
powder, and if you like them sweet, i tablespoon- 
ful of sugar. After this is thoroughly mixed, break 
over it one egg and sprinkle over all 2 tablespoon- 
fuls of melted butter, and then add y 2 pint of sweet 
milk; stir only enough to mix — if you beat them 



114 WILUAMSPORT COOK BOOK. 



they will be tough. Drop into buttered muffin pans 
and bake half an hour. This makes one dozen 
muffins. K. D. Borrows. 

COTLAGK ROLLS, 
i pint sweet milk, 
Lump of butter size of walnut, 
i soft yeast cake, put in without dissolving, 
1 egg, 

i tablespoonful of sugar, 
i teaspoonful of salt, 

Flour enough to mix just right — over one 
quart. Boil the milk and let stand until it is 
lukewarm, then add all the ingredients — flour last. 
Knead for five minutes, dampen the top of the dough, 
cover with a towel and put it in a warm place and 
let it rise over night or for four or five hours. Roll 
out about an inch thick and cut with a cutter; 
dampen the top and turn half over; put them into 
the pan, wet the top of the rolls with milk and stand 
them aside about an hour and a half to rise. Wet 
them again with milk and bake them about half an 
hour in a moderately hot oven. When baked wrap 
them for a few minutes in a towel. 

K. D. Borrows. 

MUFFINS. 

y 2 cup of sugar, 
Butter size of an egg, 

1 cup of sweet milk, 

2 eggs, 

3 teaspoonfuls of baking powder, 
Flour to thicken like cake. 

Bake in deep patty tins in a quick oven. 



WIIXIAMSPORT COOK BOOK. 



MUFFINS. 

For 20 muffins : 
2 cups of flour, 
2 eggs, 

2 spoonfuls of white sugar, 
2 tablespoonfuls of butter, 
2 teaspoonfuls baking powder, 
^ to 1 cup of milk. 
Bake twenty-five minutes. 

SALLY LUNN. 

2 eggs, 

1 tablespoonful sugar, 

2 tablespoonfuls of butter, 
2 cups sweet milk, 

1 quart flour, 

1 teaspoonful soda, 

2 teaspoonfuls cream tartar. 

Beat eggs, sugar and butter well together, and 
bake three-quarters of an hour. Mrs. J. J. C. 

SALLY LUNN. 

Warm 1 quart new milk with }( pound butter 
and 1 tablespoonful of sugar; beat 3 eggs and put 
in, with a little salt and flour enough to make a 
dough a little stiffer than pound-cake. Add a tea- 
cupful of yeast ; let rise eight hours and bake in 
quick oven. /. H. Corson, Fredericksburg, Va. 

SALLY LUNN. 

3 e gg s > 

1 cup of milk, 



n6 



WILLIAMSPORT COOK BOOK. 



Butter size of an egg, 
3 cups of sifted flour, 
3 teaspoonfuls of baking powder. 
Bake three-quarters of an hour. 

LIGHT CAKE. 

2 eggs, 

i y 2 cups sugar, 

y± cup lard or butter, 

i cup mashed potatoes, 

y 2 cup rnilk, 

y 2 cup potato water, 

i cake yeast. Mrs. H. M. 

QUEEN ESTHER TOAST. 

Slice bread, cut off the crust and lay on a plate; 
pour over as much milk as they will absorb. Beat 
4 eggs light, pour over bread when all the milk is 
absorbed. Fry them a delicate brown in butter. 
You can eat this as an omelet. For a desert, 
sprinkle cinnamon over them, and make a rich 
syrup of sugar and water and pour over them. 

S. A. R. 



CORN DREADS. 



"Not all on books their criticism waste ; 
The gems of a dish some justly taste, 
And eat their way to fame." 



SOUTHERN BATTER BREAD. 

2 eggs, beaten lightly, 

i pint of sour milk ; 
then add sufficient corn meal to make a batter the 
consistency of griddle cakes, 

i scant teaspoon ful of soda, 

i tablespoonful of lard (melted), 

1 teaspoonful of salt. 

It is a good plan to melt the lard in the skillet in 
which the bread is to be baked, so that when the 
batter is poured in, the skillet will be well greased. 
The skillet should be hot before the batter is poured 
into it, and then placed in a hot oven and baked 
until of a light brown color, and then emptied on a 
plate as you would a cake. (No sweetening of any 
kind in this bread. ) Mrs. S. Edwards, Vallamont. 

CORN BREAD. 

2 cups corn meal, 
]/ 2 cup flour, 

2 cups cold water, 
1 egg, 

i teaspoonful salt, 



Il8 WIIXIAMSPORT COOK BOOK. 



1 teaspoonful baking powder ; 
or, i teaspoonful soda, 

2 teaspoonfuls cream of tartar. 

Beat the egg with the water ; salt with corn 
meal ; baking powder, or soda and cream of tartar, 
with flour. When mixed quite thin, bake one-half 
an hour. Miss Geddes. 

CORN BREAD, 
i cup corn meal, 
i cup flour, 

1 cup buttermilk, 

2 eggs, 

y 2 cup sugar, 
y 2 cup lard, 

i teaspoonful soda. Mrs - ir - W. Hart. 

CORN BREAD, 
i quart sour milk, 

1 even teaspoonful of soda, 

2 eggs, beaten separately. 

Butter or lard the size of a large hen's egg; salt; 
white corn meal to thicken , not very stiff. 

HEPBURN HOUSE CORN BREAD. 

1 cup butter, 

y cup white sugar, 

2 cups sweet milk, 
5 egg 5 , 

2^ cups meal, 

2 y 2 cups flour, 

3 teaspoonfuls baking powder, 

i teaspoonful salt. Mrs. W. W. Crocker. 



WILLIAMSPORT COOK BOOK. 



II 9 



CORN BREAD. 

2 cups buttermilk, 
Butter the size of a walnut, 
1 tablespoonful sugar, 
Pinch of salt, 

3 cups Indian meal, 
1 cup wheat flour, 

1 teaspoonful soda, 

2 eggs. Mrs. W. C. G. 

CORN MUFFINS. 

1 quart flour, 
1 cup corn meal, 

3 teaspoonful s baking powder, 
1 cup butter, 

1 cup sugar, 

3 eggs beaten separately, 

1 pint milk. Mrs. W. C. G. 

WHITE CORN MEAIy CAKE. 

1 cup white corn meal. . 

2 cups flour, 

3 tablespoonfuls butter, 

2 eggs, 

3 even tablespoonfuls baking powder, 
1 pint milk. 

Beat all tog-ether ; bake half hour. 



Mrs. Huber, 



CORN CAKE. 

1 tablespoonful of lard, 
1 tablespoonful of butter, 



120 



WILLTAMSPORT COOK BOOK. 



i tablespoonful of sugar, 
A little salt. 
\y 2 cups of sweet milk, 
i y 2 cups of wheat flour, 

1 cup of corn meal, 
Yolks of 2 eo-o-s, 

2 teaspoonfuls of baking powder. 
Bake one-half hour. Mrs. James E. Wilkinson. 



CORN MEAL GEMS. 

i cup of corn meal, 
i cup of flour, 
y 2 cup of sugar, 

1 tablespoonful of butter, 

2 teaspoonfuls of baking powder, 
y 2 teaspoonful of salt, 

1 egg- 
Mix all well together and make stiff enough to 
drop off the spoon, with milk and water. Bake in 
gem pans one-half hour. Mrs. Shoemaker. 



CORN MEAL MUFFINS. 

y 2 cup of butter, 
y 2 cup of sugar, 
3 e gg s ? 

1 cup of milk, 

2 cups of flour^ 

i cup of corn meal, 

3 teaspoonfuls baking powder. 

This will make 22 muffins. Mrs. H. L. Hart. 



WILLI AMSPORT COOK BOOK. 



121 



CORN MUFFINS. 

2 eggs, 

1 cup of sweet milk, 
y 2 cup of shortening, 
y 2 cup corn meal, 

2 cups of flour, 

1 tablespoonful of sugar, 

2 large teaspoonfuls of baking powder. 
Bake in a quick oven half an hour. 

Miss E. L. P. 

CORN MUFFINS. 

1 cup meal, 

2 teaspoonfuls granulated sugar, 
i teaspoonful salt, 

i cup boiling water. 
Then add butter the size of a walnut, 
% cup sweet milk, 

1 egg beaten separately. 

Add the well beaten egg to the mixture, then ]/ 2 
small teaspoonful soda dissolved in hot water. Put 
in buttered gem pans and bake twenty minutes. 
This will make twelve. 

Mrs. W. Menges, Montgomery. 

PONE. 

2 tablespoonfuls of melted lard, 

3 tablespoonfuls of brown sugar, 
i teaspoonful of cinnamon, 

i teaspoonful of soda, 

i teaspoonful of cream tartar, 

i cup of sour milk, 



122 



WILUAMSPORT COOK BOOK. 



3 e gg s ? 

Equal parts of corn meal and flour. 
Slow oven. Mrs. L. L. Walton. 

CORN PONE. 

i cup of sweet milk, 
i cup of corn meal, 

1 y 2 cup of wheat flour, 

2 eggs, 

2 tablespoonfuls sugar, 

3 teaspoonfuls baking powder. 
Always reliable. Miss H. Sloan. 



WAFFLES,- FRITTERS AND 
GRIDDLE CAKES. 



"Now all young men who wish a happy life, 
Take a woman who can cook well for your wife." 



WAFFLES, 
i quart sour milk, or buttermilk, with a cup of 
sweet milk, piece of butter size of a walnut, melted 
in sweet milk ; i heaping teaspoonful of soda, 4 
eggs, beaten separately; an even sifter full of flour, 
or as much as would make a soft batter, and a tea- 
spoonful of salt. Leave out whites of eggs until 
last, stirring in slowly. Mrs. W. A. Schreyer, Milton. 

WAFFLES. 

3 e £gs> 

1 pint milk, 

1 tablespoonful butter, 
1 teaspoonful baking powder, 
Flour enough to make a thin dough. 
Cheap and good. 

WAFFLES. 
1 quart sour milk, 
3 eggs, 

1 teaspoonful salt, 

1 teaspoonful soda, 

2 tablespoonfuls melted butter. 

Beat whites of eggs; add last. Mrs. M. E. W. 



124 WILLIAMSPORT COOK BOOK. 



WAFFLES, 
i quart warm sweet milk, 
4 e gg s > 

A piece of butter the size of an egg, 
i teaspoonful of salt, 
i teacupful of yeast or i yeast cake, 
Flour enough to make a stiff batter. 
Let it stand three hours or until light. 

Mrs. M. K. W. 

FRIED MUSH FOR BREAKFAST. 
Night before, stir into 2 quarts boiling water a 
little salt and 1 pound farina; boil for ten minutes, 
and set in a shallow dish aside to cool. Next morn- 
ing cut into slices and fry in hot lard a delicate 
brown. Mrs. Woods. 

HOMINY, OR GRIT'S CROQUETTES. 
1 measure of fine hominy to 5 measures of cold 
water ; add salt to taste ; put on stove and let come 
to a boil, slowly ; let boil until the consistency of 
mush ; turn out on platter (a deep one) ; cut out 
when cold into nice sizes or lengths ; dip into egg, 
then into bread crumbs. Fry in boiling fat, and 
serve hot with sprigs of parsley. 

Mrs. F. W. Crider, Bellefonte. 

_ FRITTER BATTER. 
1 pint of milk, 
3 or 4 eggs, 

1 heaping teaspoonful baking powder, 
Pinch of salt. 

Add beaten whites last. Mrs. M. E. W. 



WILLIAMSPORT COOK BOOK. I 25 



BANANA FRITTERS. 

Mash 3 or 4 bananas to a cream ; add 1 egg, 1 
cup of flour, 1 teaspoonful of baking powder, a 
pinch of salt, and 1 gill of sweet milk. 

Beat until thoroughly mixed ; bake like dough- 
nuts. Do not make them large. Sprinkle with 
pulverized sugar and serve with lemon juice. 

Mrs. Brice. 

BATTER FOR FRITTERS. 

1 pint sweet milk, Salt to taste, 

2 eggs, Scald the flour. 

y 2 teaspoonful soda, Mrs. H. M. 

APPLE OR PEACH FRITTERS. 

1 e gg, 

1 cup of sweet milk, 

1 tablespoonful of butter, 

1 teaspoonful of baking powder. 

Slice the fruit. 
Mix trifle stiffer than for griddle cakes. 

SAUCE FOR FRITTERS. 

i cup hot water, - 

y 2 cup of sugar, 

Butter size of walnut, 

1 tablespoonful of flour, 

1 teaspoonful of lemon juice or sherry. 
Salt and nutmeg to taste. Mrs. J. A. Beeber. 

APPLE FRITTERS. 
Make a batter of flour, salt, sweet milk, several 
e gg s — whites beaten light. Slice a good quantity 
of apples thin, stir into batter and cook in boiling- 
lard. 



126 WTLXIAMSPORT COOK BOOK. 



CORN CAKES. 

Mix with one pint corn meal a pint of sour milk, 
one well beaten egg, soda to neutralize the acid of 
the milk, and a teaspoonful of salt. - Bake on a 
griddle, first on one side and then on the other. 

RICE GRIDDLE CAKES. 

Boil rice the day before. Soak over night i pint 
cold boiled rice in i pint sweet milk. In the morn- 
ing sift 2 tablespoonfuls baking powder into i pint 
flour; stir into the rice, also, y 2 teaspoonful salt, i 
or 2 tablespoonfuls sweet cream and 2 well beaten 
eggs; enough sweet milk to make a light batter. 

BUCKWHEAT CAKES. 

TO BE MIXED IN THE EVENING, 
i quart of buttermilk, A handful of salt, 

i pint of warm water, cup of hop yeast. 

Stir into this enough buckwheat flour to make it 
ready for baking, and allow the mixture to stand in 
the pantry till morning. Before baking, take i even 
teaspoonful of soda, with just enough hot water to 
dissolve it, and add to the batter. 

Mrs. W. W. Achenbach. 

RAISED BUCKWHEAT CA.KES. 

Take a small crock, or large earthen pitcher, put 
into it a quart of warm water, or half water and 
milk, one heaping teaspoonful of salt ; then stir in 
as much buckwheat flour as will thicken it to a 
rather stiff batter; last, add y 2 cup of yeast; make 
it smooth, cover it up warm to rise over night ; in 



WIIXIAMSPORT COOK BOOK. 



127 



the morning add a small, level teaspoonful of soda, 
dissolved in a little warm water; this will remove 
any sour taste, if any, and increase the lightness. 

Not a few object to eating buckwheat, as its ten- 
dency is to thicken the blood, and also to produce 
constipation. This can be remedied by making the 
batter y corn meal and buckwheat, which makes 
the cakes equally as good. Many prefer them in 
this way. Mrs. F. L. Gillette. 

BUCKWHEAT CAKES. 

y 2 pint of buckwheat flour, 

y pint of corn meal, 

y pint of wheat flour, 

A little salt, 

2 eggs beaten very light, 
1 quart of new milk (made a little warm 
and mixed with the eggs before the flour is put in); 
1 tablespoonful of butter or lard; 2 tablespoonfuls 
of yeast. Set it to rise at night for the morning. 
If in the least sour, stir in before baking just enough 
soda (dissolved in hot water) to correct the acidity. 
A very nice, but more expensive recipe. 

Mrs. F. L. Gillette. 

BUCKWHEAT CAKES WITHOUT YEAST. 

2 cups of buckwheat flour, 1 of wheat flour, a 
little salt, three teaspoonfuls of baking powder. 
Mix thoroughly and add about equal parts of milk 
and water until the batter is of the right consist- 
ency ; then stir until free from lumps. If they do 
not brown well, add a little molasses. 

Mrs. F. L. Gillette. 



WILLIAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



/ 



130 WILLI AMSPORT COOK BOOK. 



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WIIXIAMSPORT COOK BOOK. 



WIIvUAMSPORT COOK BOOK. 



WIIXIAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



WIUJAMSPORT COOK BOOK. 



WIIXIAMSPORT COOK BOOK. 



PIES. 



"E'en though my edge be not too nicely set, 
Yet I another's appetite may whet." 



PIE CRUST. 

4 cups flour, 
i teaspoonful salt, 
\y 2 cups lard, 
i cup ice water. 
This makes three covered pies. Mrs. M. E. W. 

HALF PUFF PASTE. 

i pound of flour sifted into a bowl, 
]/± pound of lard cut into the flour, 
Pinch of salt. 
Mix to a dough with cold water, flour your pastry 
board, turn out the paste, roll out y 2 inch thick, 
sprinkle lightly with flour and roll again. Lay on 
it y 2 pound of butter, fold crust over it, roll out as 
before, dust lightly with flour, fold and roll again ; 
repeat this once more, set aside for one-half hour, 
give it another roll, and it is ready for use. 

Mrs. L. W., Montgomery. 

LEMON PIE. 

2 cups of boiling water, 2 tablespoonfuls corn 
starch, dissolved in a little water; boil until thick; 
add the juice and rind of 2 lemons, 2 cups of sugar, 



WILLIAMSPORT COOK BOOK. 



*39 



yolks of 2 eggs, butter size of a walnut. Beat the 
whites with pulverized sugar and put on the top of 
the pie when done. Brown in oven. Mrs. Huber. 

LEMON PIE WITH TWO CRUSTS. 

3 lemons grated, with juice, 
t cup sugar, 

Y± cup table syrup (Maple syrup the best), 
6 slightly rounded teaspoonfuls flour, 

3 e gg s > 

6 tablespoonfuls sweet cream or milk, 
Little melted butter. 
Will make two pies. 

From Mrs. A. L. Ransom's Book. 

LEMON PIE. 

2 tablespoonfuls cornstarch, 
i quart water, 

3 cups sugar, 
3 lemons, 

6 eggs. 

Makes three pies. Mrs. W. W. Hart. 

LEMON PIE. 

Use 2 tablespoonfuls of cornstarch or flour, dis- 
solved in cold water ; stir this into a pint of boiling 
water; let it come to a boil; pour over i cup of sugar, 
lump of butter size of an egg, i lemon, grated, and 
i egg, when cool. L^se 2 crusts. This makes two 
small pies. e. V. M. 



140 WILLI AMSPORT COOK BOOK. 



LEMON CUSTARD PIE. 

2 lemons, 4 eggs, 

1 cup of sugar, 1 pint of milk, 

]/ 2 cup of butter, 1 tablespoonful of flour. 

Beat eggs separately ; mix butter, sugar, yolks, 
then flour and lemon. Mix whites of eggs; milk 
next, which should be heated milk — -just warm. 

Mrs. J. C. S. 

LEMON CUSTARD PIE. 

1 lemon, 1 cup of sugar, 

1 egg, 1 tablespoonful of flour. 

1 cup of water, 1 tablespoonful of butter. 

Boil and cool; put in crust and bake. This makes 
one pie. Mrs. IV. C. G. 

LEMON PIE. 

1 lemon, grated, 2 tablespoonfuls of flour. 

2 cups of sugar, 1 teacupful of cold water. 
Yolks of 3 eggs. 

Beat whites of eggs to a froth ; sweeten to taste ; 
spread over pie after it is baked. Put in oven and 
brown. Mrs. W. Menges, Montgomery. 

LEMON PIE. 
Juice and grated peel of 1 lemon, 
3 e £g s > 

1 tablespoonful butter, 
3/1 cup white sugar. 
Bake in open shell of paste. Mrs. F. J. Burrows. 



WILLIAMSPORT COOK BOOK. 



141 



ORANGE PIE. 

3 e gg s < 

3/( cup white sugar, 
2 tablespoonfuls butter, 
1 orange (juice and grated rind), 
y 2 a lemon (juice and grated peel). 
Nutmeg to taste. Mrs. F.J. Burrows. 

ORANGE CREAM PIE. 

Beat thoroughly the yolks of 2 eggs with J 2 
cup of sugar; add 1 heaping tablespoonful of flour, 
1 even tablespoonful of corn starch, and a little salt 
dissolved in milk. Pour into 1 pint of boiling milk 
and let cook about three minutes ; flavor with ex- 
tract of orange, and pour into a baked crust. Beat 
the whites to a stiff froth, add V 2 cup of sugar, flavor 
with extract orange, spread on top, put in oven and 
let slightly brown. Mrs. J. H. A. 

CREAM PIE. 

4 tablespoonfuls of sugar, 
1 tablespoonful of butter, 

1 tablespoonful of cinnamon, 
1 e gg, 

1 tablespoonful of flour, 

Milk enough to fill the pie plate. 

Mrs. J. Reading. 

CREAM PIE. 



1 pint of new milk, 1 cup of white sugar, 

Vi cup of cornstarch, 3 eggs. Mrs. W. C. G. 



142 WTLLIAMSPORT COOK BOOK. 



CREAM CUSTARD PIE. 
1 quart milk, ]/ 2 cup of flour, 

1 cup of sugar, 3 or 4 eggs. 

. Beat the yolks, flour aud sugar together, add the 
milk, boil until it thickens. Beat the whites to a 
stiff froth, add sugar enough to sweeten, vanilla to 
taste. Bake the shells first. a. H. 

SWEET POTATO PIE. 
1 large potato boiled until nearly done for table 
use, peeled and grated ; 1 egg well beaten; nutmeg 
and sugar to taste; sw^eet milk sufficient to fill the 

crust. k. E. Natt. 

PUMPKIN PIE. 

Stew aud mash the pumpkin; add, while still hot, 
a piece of butter the size of a hickorynut, 4 table- 
spoonfuls of N. O. molasses, 1 cup of sugar, dredge 
a little flour, 2 < of a cup of whisky, cinnamon to 
taste, 1 pint of cream, 5 eggs, beaten separately. 

This makes two pies. Mrs. Garret Tinsman. 

PUMPKIN PIE. 

Steam the pumpkin until thoroughly done, and 
press through a colander. To 1 quart of steamed 
pumpkin add 3 eggs and 1 pint of milk, butter the 
size of an egg, sugar, cinnamon and whisky to taste. 

This makes two medium sized pies. Mrs. Huber. 

PUMPKIN PIE. 
1 cup stewed pumpkin, teaspoonful ginger, 

1 pint milk, teaspoonful nutmeg, 

2 eggs, 1 tablespoonful brandy. 
V 2 cup sugar, 

Beat eggs separately ; add whites last. 

Mrs. A. A. D. 



WIUJAMSPORT COOK BOOK. 1 43 



PEACH CUSTARD PIE. 

Use one crust. Peel peaches and halve them ; 
turn hollow side upward ; sweeten ; 1 egg, a pinch 
of salt, 1 tablespoonful sugar ; add milk enough to 
cover peaches. Bake ; eat partly cool. Canned 
peaches can also be used. c. V. M. 

RAISIN PIE. 

2 cups raisins. 
4 cups water, 
]/ 2 cup vinegar, 

2 cups currants, 

3 cups sugar, 

Butter size of a walnut, 

6 teaspoonfuls cornstarch, 

2 teaspoonfuls cinnamon, 

y 2 teaspoonful cloves, — nutmeg. 
Put water, currants and raisins on stove together; 
bring to boil ; add sugar, vinegar, corn starch mixed 
smooth, &c, &C. Mrs. L. McDowell. 

BUTTERMILK PIE. 

1 cup buttermilk, 1 tablespoonful flour, 

y 2 cup sugar, 1 tablespoonful butter, 

1 egg, A little nutmeg. 
This makes one pie. Mrs. J. S. T. 

APPEE TARTS. 

Stew 8 tart apples as for sauce; sweeten and add 
cinnamon and a tablespoonful of butter, while hot; 
when cold, add y 2 cup of bread crumbs, and yolks 
of 4 eggs, well beaten, with a cup of sweet milk. 



144 WIIXIAMSPORT COOK BOOK. 



Bake with an under crust When done, beat the 
whites of the eggs and 4 large spoonfuls of white 
sugar stiff ; pour over the pies and brown in oven. 

E. V. M. 

CAKE AND CRUMB PIE. 

CAKE PART. 

y cup sugar, y 2 cup milk, 

1 egg, 1 y 2 cup flour, [powder. 

y 2 cup butter, scant, 1 y 2 teaspoonful baking 

CRUMB PART. 

y cup sugar, y cup butter, 2 cups flour. 

Spread the cake over 2 pie pans and sprinkle the 
crumbs over this. Bake in a moderate oven. 

Mrs. Huber. 

CRUMB PIE. 

3 cups of flour, 1 cup of butter, 

1 cup of molasses, 1 cup of water, 

1 cup of brown sugar, 1 teaspoonful baking soda, 

A little nutmeg. Mrs. J. S. T. 

GERMAN PUFFS. 

3 cups flour, 3 eggs beaten very light, 

3 cups milk, 3 teaspoonfuls melted 

1 teaspoonful salt. [butter. 

Pour in nine buttered cups of same size as that 
used for measuring, and bake to a fine brown. Eat 
as soon as done, with sauce. Mrs. F. J. Burrows. 



WILLI AMSPORT COOK BOOK. 1 45 



APPLE DUMPLINGS. 
2 eggs; teacup sweet milk, with 2 spoonfuls 
of sweet cream, (the cream is not necessary); 3 spoon- 
fuls of molasses; butter the size of a walnut; a small 
handful of sugar; a little salt. Mrs. H. M. 

BAKED APPLE DUMPLINGS. 
Pare, quarter and core the apples ; put 1 table- 
spoonful of baking powder in 1 quart of flour ; 1 
teacupful of butter ; mix with milk rather stiff ; 
roll and cut in squares, covering the apples. Fill 
your pan nearly half full of water, put in a cupful 
of sugar and a lump of butter, set it on top of the 
stove and let it come to a boil, then put in the 
dumplings. Bake in a brisk oven. 

STRAWBERRY SHORT CAKE. 
y 2 cup of butter, 3 eggs, 

1 cup of sugar, 3 teaspoonfuls baking 

1 cup of milk, 1 quart flour, [powder, 

Juice of half a lemon. 

Beat the butter and sugar to a cream. Add the 
lemon juice, eggs well beaten, and finally the flour, 
mixed with the baking powder. Bake in pans in 
a moderate oven for twenty minutes. Hull and 
mash 3 pints of strawberries and mix them with a 
cupful of sugar. Spread the berries and sugar on 
two of the cakes, and over the fruit spread whipped 
cream, just before the cake is to go to the table. Put 
the remaining strawberries and sugar over each. 
Cover with whipped cream. 

This is Miss Parloe's way of making strawberry 
short cake. 



PUDDINGS AND DESSERTS. 



" Where pleasures to the eye and palate meet, 
His work is done, his dishes are complete." 

BOILING PUDDINGS. 

In boiling puddings, have plenty of water in the 
pot, boiling when the pudding goes in, and do not 
let it stop. Have a teakettle of boiling water at hand 
to add to as it evaporates. The pudding should be 
frequently turned. When it is done, dip in a pan 
of cold water to prevent its adhering to the cloth. 
In using pudding moulds, grease well with butter ; 
tie lid on closely, and set in a pot with very little 
water, and add more as it is needed. 

ENGLISH PLUM PUDDING. 

i pound bread crumbs, 

y 2 pound suet, 

i pound seeded raisins, 

i pound currants, 

y 2 pound granulated sugar, 

i pint boiling milk poured over the bread, 

6 eggs beaten separately, 

i teaspoonful cinnamon, 

i teaspoonful mace. 
Put in either two or three bags, and boil three 
hours. This will keep for- weeks, heating it when 
wanted. Mrs. H. C. McKeever, Phil' a. 



WILLI AMSPORT COOK BOOK. 1 47 



MRS. KENNEDY'S BOILED PUDDING. 

1 breakfast cup minced suet, 
1 cup raisins and currants, 
] cup molasses, 3 eggs beaten light, 

1 cup brown sugar, 1 teaspoonful salt, 
^y 2 cups flour, sifted, 1 teaspoonful cloves, 
1 cup milk, 1 teaspoonful allspice, 

1 teaspoonful cinnamon. 
Make thick enough to stir stiffly with a wooden 
spoon. Boil or steam for three hours. To be eaten 
with hot sauce or cream. Mrs. M. K. W. 

SUET PUDDING. 

1 cup suet chopped fine, 
1 cup N. O. molasses, 
1 cup brown sugar, 
1 cup sweet milk, 

1 cup raisins, 

2 eggs, 

]/ 2 teaspoonful soda, 
Flour to thicken like cake batter. 
Steam three hours in a pudding form. 

Mrs. G. W. Croll. 

SUET PUDDING. 

1 cup suet chopped fine, 1 cup currants, 
y 2 cup molasses, ]/ 2 cup citron, 

y 2 cup sweet milk, 1 ^ cups flour, 

1 cup raisins, y 2 teaspoonful salt, 

y 2 small teaspoonful soda mixed well in the mo- 
lasses. 

Shred and chop the suet fine, then flour it ; add 



148 WILLI AMSPORT COOK BOOK. 



the currants and citron, floured, then the washed 
and seeded raisins chopped and floured, then the 
milk and salt, then the soda and molasses ; last the 
flour, making a stiff batter. Put into a mould and 
steam three hours, or it may be boiled. Serve while 
hot, with hard and foamy sauces. Mrs. O. N. 31. 



PUDDING. 



SUET 

1 teacup of molasses, 
1 cup butter or suet, 

1 cup sweet milk, 

2 cups raisins, 

3 cups flour, 
Steam until done. 



1 teaspoonful ginger, 
1 teaspoonful cinnamon, 
y 2 teaspoonful allspice, 
y 2 teaspoonful nutmeg, 
1 teaspoonful soda. 



SUET SAUCE. 

1 egg, 1 cup sugar, ]A cup butter. 
Stir together until perfectly smooth. Just before 
using put in 2 tablespoonfuls of boiling water. 
Flavor with vanilla or to suit the taste. 

Mrs. R. A Jaggard. 

CHRISTMAS PUDDING. 

8 oz. stoned raisins, 4 oz. powdered sugar, 
1 lb. currants, 1 lb. bread crumbs, 

8 oz. sultanas, 4 oz. flour, 

1 lb. beef suet, 4 oz. citron, 

Rind of 1 lemon, grated, , 

24 almonds, blanched and chopped, 

8 well beaten eggs, 

3 gills brandy. 
Mix and let stand over night. Add 1 gill milk. 



WIU.IAMSPORT COOK BOOK. 1 49 



In the morning flour a cloth, pour in your mixture, 
boil slowly three hours. Serve with sauce. 

Mrs. W. C. G. 

FRUIT PUDDING. 

y 2 cup milk, y 2 teaspoonful soda, 

y 2 cup molasses, 1 ^ cups flour, 

1 cup chopped suet, 1 cup raisins, 
y 2 teaspoonful salt, y pound citron, 

1 cup currants. 
Flour the suet and fruit. Mix soda with molasses 
until white. Steam or boil in a form three hours. 
Hard sauce and 'foaming sauce may be eaten with 
this. Very good. Mrs. E. V. M. 

FRUIT PUDDING. 

1 cup suet, 1 cup molasses, 

1 quart bread crumbs, 3 eggs, 

2 cups milk, 3 cups flour, 

2 cups currants, 1 teaspoonful cinnamon, 

2 cups seedless raisins, y teaspoonful cloves, 
1 cup citron, 

1 teaspoonful grated orange peel, 
Boil two hours in a mould. To be eaten with hard 
sauce. A. A. D. 

FRUIT PUDDING. 

2 cups of chopped bread, y 2 cup of molasses, 
y 2 cup of chopped suet, 1 egg, 

1 cup of raisins, . • 

1 cup of sweet milk with half a teaspoonful of soda 
dissolved in it; y 2 teaspoonful of cloves, nutmeg; 



150 WTLLJAMSPORT COOK BOOK. 



i teaspoonfnl of cinnamon, salt. Steam two hours 
in a mould. 

SAUCE. 

i cup of butter, 2 cups of sugar; beat very light, 
then add y 2 pint of sherry wine. L,et simmer 
slowly. 

MRS. O'TOOLE'S PUDDING. 

1 quart of bread crumbs, 

1 cup of molasses, ) . , 

r ' V mixed together, 



1 teaspoon ful of soda, 
y of a cup of milk, 
1 cup of chopped raisins, floured, 
1 teaspoonfnl of cloves, 
1 teaspoonful of cinnamon, 
1 teaspoonful of nutmeg, 
Butter the size of an egg, 
1 egg, 

1 cup of flour last of all — not too stiff. 
Steam three hours. q h. S. 

BEACON STREET SAUCE. 

1 cup of butter, ) . 

r ' V creamed together, 

2 cups of sugar, J 

1 cup of clabber, 1 j , 

r ' \ stirred together, 

% teaspoonful of soda, J 

Then beat in the butter and sugar, creamed ; 1 

teaspoonful of vanilla. Just before serving, add 2 

tablespoonfuls of boiling water and do not stir. 

C H. S. 



WIIvUAMSPORT COOK BOOK. 



BI.ACK PUDDING. 

i oup molasses, % cup sugar, 

}{ cup butter, i }i cups flour, 

y cup sweet milk, 3 eggs, 

]/ 2 teaspoonful soda in a little hot water, 
y 2 teaspoonful cloves, ■% teaspoonful cinnamon. 
Steam one hour. Mrs. J. S. T. 

BLACK PUDDING. 

1 y> cups graham flour, y cup of hot water, 
1 cup molasses, 1 egg, 

1 cup sweet milk, 1 teaspoonful cinnamon, 

1 cup raisins, 1 teaspoonful cloves, 

Nutmeg. 

Steam four hours. 

BREAD PUDDING. 
To 4 well beaten eggs add 1 quart of new milk, 
with y cup of granulated sugar, and spice or flavor- 
ing to taste. Pour this in a rather flat pudding 
dish, and spread thin slices of stale bread with but- 
ter and lay on top, with a slight sprinkling of salt, 
which improves it very much. Bake one-half hour 
in a hot oven. Mrs. B. C. Rothrock. 

BREAD PUDDING. 

Beat 3 eggs into 1 quart of sweet milk; flavor and 
sweeten to taste. Cut the bread into slices and spread 
them with butter and peach preserves, or sugar. 
Then lay the bread on top of the milk, merely cov- 
ering it so as to form a crust, and bake in a moder- 
ate oven Mrs. MaxwelL Kansas. 



152 WIIXIAMSPORT COOK BOOK. 



BREAD PUDDING. 

1 pint fine bread crumbs, Yolks 4 eggs, well beaten, 
1 quart of milk, Grated rind of a lemon, 

1 cup of sugar, Butter size of an egg. 

Do not let it bake until watery. Whip the whites 
of the eggs, with one cup sugar, to a stiff froth; add 
to this the juice of a lemon; spread over the pudding 
a layer of jelly; spread the whites of the eggs over 
this, put in the oven and brown. 

BREAD PUDDING. 

3 e gg s > 1 % pints of milk, 

1 cup of sugar, 1 good sized roll, vanilla. 
Separate the eggs, beating the yolks with a little 

more than half the sugar, with the milk ; crumble 
the roll finely, stir it into the yolks and milk, and 
flavor with vanilla. Bake this twenty minutes. 
Beat the whites as for icing ; use the rest of the 
sugar and a little vanilla. When the first part i s 
baked, spread the whites over it and return to the 
oven until nicely browned. 

IMPERIAL PUDDING. 

There will be needed y 2 cup of rice, a generous 
pint of milk, a cup of sugar, 4 tablespoonfuls of 
wine or the rind and juice of 2 oranges. Cook the 
grated rind with the rice and milk, and add the 
juice to the cooked mixture ; y? teaspoonful of salt, 

2 quarts and 1 pint of whipped cream, and y 2 box 
of gelatine soaked for two hours in y 2 cup of cold 
water. Wash the rice and put it on to boil in 1 



WILLIAMSPORT COOK BOOK. 1 53 



quart of cold water, aud when it begins to boil, pour 
off all the water ; add the pint of milk and put into 
the double boiler, and after an hour's cooking, add 
the gelatine, sugar, salt and the orange juice. Place 
in a basin of ice water and stir until cold, then add 
the whipped cream, stirring well. Pour into moulds 
and set away to harden — about one hour will be re- 
quired. When you are ready to serve the pudding 
dip the mould into warm water to loosen the pud- 
ding from the sides; turn out upon a large flat dish 
and heap strawberry sauce around it, or serve plain. 

Mrs. W. V. Emery. 

QUEEN OF PUDDINGS. 
1 pint of flaked bread, 1 quart of milk, yolks of 5 
eggs, beaten very light with ^ of a cup of sugar; 
lump of butter the size of a walnut ; grated rind of 
1 lemon. Mix all together, set in the oven and 
bake twenty minutes. Take from the oven, cover 
with currant jelly, the beaten whites of the eggs, y 2 
cup of sugar, and the juice of the lemon. Brown 
in the oven. c. 

OMELET PUDDING. 
2 oz. of flour, 2 oz. of butter, 

2 oz. of sugar, 6 eggs. 

Boil 1 pint of milk; when boiling, stir in the 
flour and sugar, made smooth with a little milk. 
Let boil five minutes, then remove from fire and 
stir in the butter and yolks of eggs. Lastly, add 
the whites, well beaten. Put in buttered dish and 
bake one-half hour. Eat with wine dressing. 

Mrs. G. T. 



i54 



WILLIAMSPORT COOK BOOK. 



GRAHAM PUDDING. 

iy 2 cups graham flour, i cup chopped raisius, 
i cup milk, i teaspoouful soda, 

y 2 cup molasses, )A teaspoonful salt, 

Sift the flour in order to make it light, but return 
the bran to the flour. Dissolve the soda in one 
tablespoonful of the milk, and add the remainder 
of the milk, the molasses and salt. Pour the mix- 
ture on the graham and beat well; add the raisins 
and pour the pudding into a buttered pail or mould. 
Steam two or three hours. Miss H. Sloan. 

BAKED HUCKLEBERRY PUDDING. 



1 qt. of huckleberries, 
y 2 lb. of brown sugar, 
$y 2 cups of flour, 

2 eggs, 



3 ounces of butter, 
y 2 teaspoonful of soda, 
y 2 cup of sweet milk. 
Spice to taste. 

Mrs. J. S. T. 



HUCKLEBERRY PUDDING, 
i cup of sweet milk, y teaspoonful of soda, 

i cup of molasses, 3^ cups of flour. 

Steam two hours. Mrs. G. C. 

HUCKLEBERRY PUDDING. 
1 cup sugar, y cup butter, 

1 y cups flour, 2 eggs, 

2 teaspoonfuls baking powder, 
Pinch of salt, 
Enough milk to make a rather stiff batter, 1 pint 
huckleberries stirred in — the last thing. Bake in a 
moderate oven. 



WILLIAMSPORT COOK BOOK. 



155 



SAUCE. 

2 cups water, boiling; 2 teaspoonfuls cornstarch 
or sifted flour, yolk of 1 egg, ]/ 2 cup huckleberries 
for flavoring. Mix the cornstarch with a little cold 
water and stir into the boiling water ; add a pinch 
of salt and sweeten to taste. A little lemon juice 
improves the flavor. Mrs. M. K. W. 

WHORTLEBERRY PUDDING. 
1 quart flour, 6 eggs, iV 2 pounds brown sugar, 
1/4 pound or little more of butter, 3 teaspoonfuls of 
spices (cinnamon and cloves), 1 teaspoonful of soda 
dissolved in a little milk. Beat them well and add 
2 quarts of whortleberries. Bake in buttered dish. 
Serve with wine sauce. 

BLUE BERRY PUDDING, 
pt. of berries; 1 cup of bread crumbs, soaked 
in 1 cup of milk one hour; sugar and nutmeg to 
taste. Mix and bake one hour. 

SAUCE FOR BERRY PUDDING. 

2 good tablespoonfuls of butter, 
y 2 cup of granulated sugar, 
2 eggs beaten separately. 
Cream the butter and sugar, add a wine glass of 

O J o 

sherry. Just before serving, add of a cup of boil- 
ing water. jj rs _ /. c 

WHORTLEBERRY PUDDING. 
4 eggs, 1 cup of butter, 

2 cups of sugar, 1 cup of sweet milk, 

4 cups of flour, 



WILLIAMSPORT COOK BOOK. 



2 teaspoonfuls of baking powder, 

i quart berries, put in lastly, well floured. 

Mrs. W. A. Schreyer, Milton. 

BERRY PUDDING. 

i cup sugar, 2 eggs, 2 tablespoonfuls melted but- 
ter, 1 cup milk, 4 cups flour, 4 teaspoonfuls baking 
powder, and 1 teaspoonful salt. Stir fruit to suit 
the taste into the batter, then pour it into a buttered 
pan and steam one and one-half hours. Serve with 
a sauce made with 2 tablespoonfuls of butter, 1 cup 
of sugar and 2 tablespoonfuls of cornstarch, stirred 
with a little cold water. Add boiling water and 
cook the sauce until it creams. Flavor to taste. 
Half the quantity can be used. Mrs. E. V. M. 

STEAMED BERRY PUDDING. 

1 pint of flour, a little salt, 1 teaspoonful of bak- 
ing powder, milk to make a thick batter. Butter 
cups and put 1 tablespoonful of batter in each cup, 
then berries, then batter. Steam about an hour. 
Eat with maple sauce. 

COCOAXUT PUDDING. 

1 pint of milk, put on to scald ; take off the fire 
and stir in 1 grated cocoanut, piece of butter the 
size of an egg, 5 tablespoonfuls of sugar, beaten 
yolks of 5 eggs. Bake in oven twenty minutes, 
then spread over the top a meringue of the whites 
of the eggs and sugar, and put back in oven to 
brown. Mrs. G. Tinsman. 



WILXIAMSPORT COOK BOOK. 



157 



COCOANUT PUDDING. 

Beat 4 eggs until very light ; add ^ of a cup of 
sugar, r}4 pints of milk, 1 grated coeoanut and a 
teaspoonful of vanilla. Stir all together until well 
mixed, and set in a moderate oven to bake for half 
an hour. Serve very cold with vanilla sauce. 

Mrs. J. H. Young. 

SNOW PUDDING. 
1 box gelatine dissolved in 1 pint cold water ; 
add 1 pint boiling water, 2 cups sugar, whites of 4 
eggs, 2 lemons. Churn till dash moves stiffly. Pour 
in moulds. 

GUSTARD TO POUR OVER IT. 
i quart milk, yolks of 4 eggs. Sweeten to taste. 
Vanilla. F. H. Corson. 

SNOW PUDDING. 
y 2 box gelatine, 1 pint of cold water thrown over 
it. When dissolved, add y 2 pint boiling water, 
whites of 5 eggs, 2 cups of sugar, 1 lemon, grated. 
Make a custard with 1 quart of milk, yolks of 5 
eggs, 1 cup of sugar. Flavor with vanilla to taste. 

SNOW PUDDING. 
y 2 box gelatine in 1 pint of boiling water. Stir 
till dissolved. Juice of 1 lemon, 2 coffee cups of 
sugar — strain; whites of 3 eggs, well beaten, stirred 
in after the jelly stiffens. Beat w T ell for one-half 
hour. Put in mould wet in cold water, and put on 
ice. Serve with a custard made of the yolks of the 
eggs, 1 quart sweet milk, 1 dessert spoonful corn- 
starch. Sweeten and flavor to taste. 



158 WILLI AMSPORT COOK BOOK. 



TAPIOCA PUDDING. 

Soak a cup of tapioca in a quart of cold water 
over night ; in the morning drain off all the water, 
put the tapioca and a quart and a half pint of milk 
in a double boiler; after cooking forty-five minutes add 
a teaspoonful of salt, stir well and cook fifteen min- 
utes, turn in a mould and set away to cool. Serve 
with cream and sugar. A very good pudding. 

Miss Parloe. 

CRANBERRY ROLL. 

1 quart flour, 1 teaspoonful soda and 2 teaspoon- 
fuls of cream of tartar ; sift together, mix to a soft 
dough, with sweet milk. Roll dough out thin, 
spread over it 1 quart cranberries and y 2 pound of 
sugar ; roll up, put in a pudding cloth, and steam 
for 1 hour. Serve w T ith sweet or hard sauce. 

Mrs. E. S. H. 

BAKED APPLE PUFF. 

Soak y 2 pound evaporated apples; stew until ten- 
der with 5 tablespoonfuls sugar, with plenty of 
water; replenish if dry. Turn into a well buttered 
dish. Grate a little nutmeg and a few dabs of but- 
ter. Mix 1 tablespoonful butter, same of sugar, 
and 1 egg thoroughly; add a cup of flour, a pinch 
of salt, 1 ^(teaspoonfuls baking powder. Mix to 
the consistency of soft cake batter. Spread over 
the fruit and bake fifteen minutes in hot oven. Eat 
warm with cream. A quart of fresh apples instead 
of dried is very good. Miss Sue Alleman, York. 



WILLIAMSPORT COOK BOOK. 



1 59 



CHERRY PUDDING. 

Mix together i pint sifted flour, 2 teaspoonfuls of 
baking- powder, *4 teaspoonful salt. Add sufficient 
milk to make a dough stiff enough to roll out one- 
half inch thick ; then add 1 quart of seeded cherries. 
Roll up like a jelly cake, pinch the ends together 
and steam two hours. Serve with rich cream or 
fairy butter. Mrs. R. H. F. 

PEACH PUDDING. 

Make rich pie crust, and line the sides of a pud- 
ding dish. Pare peaches, leaving them whole with 
pits in. Make a syrup of 1^ cups sugar, y 2 cup 
water, butter size of a small egg, sprinkle teaspoon- 
ful flour and pour over this. Cover with top crust 
and bake an hour. Eat hot. Miss M. J. B. 

ORANGE PUDDING. 

Stir to a cream y 2 pound white sugar with ]/ 2 cup 
butter; then add 5 eggs well beaten; mix with a 
pint of milk, juice and rind of 2 oranges; 2 ounces 
powdered crackers. Line a deep dish with pastry, 
pour into it the pudding, and bake one-half hour in 
a quick oven. Mrs. J. Reading. 

ORANGE PUDDING. 

Peel and slice 5 good oranges, taking out seeds ; 
sprinkle 1 cup sugar over them ; boil 1 pint milk 
by setting it in hot water; 3 eggs, yolks beaten well ; 
1 tablespoonful cornstarch made smooth with a little 
cold milk ; stir constantly, and when thickened, 
pour over fruit. Beat whites to a stiff froth, add 



160 WILLIAMSPORT COOK BOOK, 



sugar, i tablespoonful, spread over the top; then 
brown in oven. Other fruit can be used also. 

37. G. JI. 

CHOCOLATE BLANC MANGE, 
i quart milk, 2 or 3 eggs, 3 heaping tablespoon- 
fuls cornstarch, dissolved in small quantity of milk; 
boil by setting in a pan of hot water; sweeten, and 
when done flavor ; add 3 tablespoonfuls chocolate 
steamed, to nearly one-half of the custard, a little at 
a time. Drop in a dessert dish alternately. 

M. G. M. 

CHOCOLATE PUDDING. 
1 quart milk, 
1 Y / 2 oz. Baker's chocolate, 
6 eggs. 

Melt the chocolate and mix with enough milk to 
dissolve it, stir into the quart of milk, which should 
be previously boiled, and boil one minute. When 
about cold, add the beaten yolks of the eggs, sweeten 
to taste, flavor with vanilla, and bake until it is of 
the consistency of custard. Beat whites of eggs to 
a stiff froth with 6 tablespoonfuls of powdered sugar, 
pile lightly on pudding and browm. Serve ice-cold. 

Mrs. W. Menges, Montgomery. 

APPLE PUDDING. 
Butter a pudding dish, put in it a thick layer of 
grated bread crumbs; add bits of butter, then a 
layer of peeled and sliced apples, with sugar and 
nutmeg. Repeat until the dish is full. Pour over 
the whole a teacupful of cold water, and bake for 
thirty minutes, or until done. 



WILLI AMSPORT COOK BOOK. l6l 



APPLE PUDDING. 
Sprinkle a little sugar in bottom of baking dish; 
add a layer of apples cut in quarters ; salt them 
slightly, then place a layer of brown bread crusts, 
which have been soaked in cold water; add another 
layer of apples, then crumble enough bread to cover 
pudding; add to it 3 teaspoonfuls of melted butter, 
enough to moisten crumbs, then place this over the 
pudding, and press down to keep the steam in; but- 
ter a pie-pan and place over the pudding. Bake 
about one-half hour until apples are done, then re- 
move the cover and let it brown. 

SAUCE. 

% pint of butter; x / 2 pint powdered sugar added 
gradually to butter and beaten to a cream; 1 y 2 ta- 
blespoonfuls of cream. Flavor with vanilla. 

Mrs. IV. Menges, Montgomery. 

APPLE MERINGUE PUDDING. 

1 pint stewed apples, 

3 e gg s > (whites and yolks separate), 

y 2 cup sugar, 

1 teaspoonful butter, 

1 teaspoonful nutmeg and cinnamon mixed, 
1 teaspoonful bitter almond (for meringue). 
Stew the apples, and while hot, stir in butter, 
sugar and spice, and a little at a time of the yolks. 
Beat all light, pour into a buttered dish and bake 
ten minutes. Cover with a meringue made of 
beaten whites, two tablespoonfuls of sugar, and 
bitter almonds. Close the oven and brown very 
slightly. Eat cold, with cream, Mrs. Huber. 



1 62 WILUAMSPORT COOK BOOK. 



PRUNE PUDDING. 

i pound of prunes boiled ; stone and cut each 
prune into three pieces ; beat the whites of 4 eggs 
to stiff froth, then beat in >4cup of sugar, ]/ 2 tea- 
spoonful of cream tartar, and prunes. Brown in 
oven and put on ice. Serve with cream. 

Peach and banana puddings are made the same 
way. Use fresh fruit sliced. Mrs. L. L. Walton. 

HYSON PUDDING. 

]/ 2 cup butter, 1 cup raisins, 

1 cup sugar, 1 cup flour, 

1 cup milk, 4 apples chopped fine, 

2 eggs. 
Bat with wine sauce. 

GOOD HESTON PUDDING AND SAUCE. 

1 pint boiling water, 

4 tablespoonfuls cornstarch, 

4 tablespoonfuls sugar. 
Boil ten minutes, let it cool, then take the whites 
of 4 eggs, beaten to a stiff froth, pour in mould and 
set on ice. 

SAUCE. 

Yolks of 4 eggs, 1 pint milk, 4 tablespoonfuls . 
sugar. Boil until it thickens. Flavor as desired. 

RAILROAD PUDDING. 

Take 1 dozen apples, pare and quarter, and add 2 
cups pulverized sugar ; season to suit with spices — 
cinnamon is generally used. 



WILLIAMSPORT COOK BOOK. 1 63 



For the paste, use 1 pound flour ; add 1 heaping 
dessertspoonful of baking powder, 1 cup butter — 
rub in dry; three eggs, mixed with cold milk. With 
this moisten the flour, roll out, and cover the apples 
with the dough, pushing it down at the sides. Put 
lid on the pan and steam for twenty minutes. Serve 
pudding with wine or hard sauce. Mrs. E. S. H. 

LEMON CREAM PUDDING. 

Beat the yolks of 4 eggs with 4 tablespoonfuls 
granulated sugar ; add juice and grated rind of 1 
large lemon, and 2 tablespoonfuls of hot water. 
Simmer until it thickens, then remove from the fire 
and stir in the whites of 4 eggs beaten stiff, with 2 
tablespoonfuls of sugar. Serve cold. 

H. G. C, Montgomery. 

AMERICAN CREAM. 

Dissolve ]/ 2 box gelatine in 1 quart milk by set- 
ting on back part of the stove ; add yolks of 4 eggs 
beaten light, into which has been put 6 tablespoon- 
fuls of sugar ; put mixture on stove in pan of water; 
when it comes to a boil add 1 tablespoonful of va- 
nilla and remove from the stove ; pour in the whites 
which have been previously beaten, and pour all 
into a dish to cool. Do not stir after adding whites. 

M. G. M. 

VANITY FAIR. 
1 cup sugar, ]/ 2 cup water, 

y 2 cup butter, 2 cups flour, 

2 eggs, 

2 teaspoonfuls baking powder. 



164 WIIJJAMSPORT COOK BOOK. 



Stir well ; steam fifty minutes. Serve with sauce : 
2 tablespoonfuls sugar, 1 tablespoonful flour, 2 ta- 
blespoonfuls butter ; cook by pouring boiling water 
over it. Flavor with brandy. m. G. M. 

STRAWBERRY SPONGE. 

1 quart strawberries, 1 1/ 2 cups of water, 
y 2 package gelatine, 1 cup of sugar, 

The whites of 4 eggs. 
Soak gelatine two hours in y 2 cup of the water ; 
wash the strawberries and add half of the sugar to 
them ; boil the remainder of the sugar and the cup 
of water twenty minutes ; rub the strawberries 
through a sieve ; add gelatine to the boiling syrup, 
and take from the fire immediately ; then add the 
strawberries. Place in a pan of ice water and beat 
five minutes ; add the whites of eggs and beat until 
the mixture begins to thicken. Pour into the 
moulds and set away to harden. Serve with sugar 
and cream. 

Raspberry and Blackberry Sponge are made in 
the same way. Laura C. Brooks. 

RICE PUDDING. 

1 quart milk, 1 teacupful sugar, 

2 tablespoonfuls rice, Butter size of a hickorynut, 

Nutmeg grated on it. 
Bake two hours. F. H. Corson, Fredericksburg, Va. 

BRANDIED RICE. 
1 cup rice, 

1 glass of preserved pineapple, 



WILUAMSPORT COOK BOOK. 1 65 



i pint of milk, 

]/ 2 glass of brandy. 
Boil the rice in milk, and when done, sweeten 
and stand away in a cool place. When ready to 
serve, add the brandy to the pineapple and pour it 
over the rice. Mrs. B. K. 

BROWN BETTY. 

2 cups bread crumbs, 1 cup sugar, 
4 cups chopped apples, 2 teaspoonfuls cinnamon, 
4 tablespoonfuls butter. 
Steam three-quarters of an hour. 

F. H. Corson, Fredericksburg , Va. . 

CORN MEAL PUDDING. 

1 quart of sweet milk, 6 tablespoonfuls of yellow 
corn meal. L,et it come to a boil. When partly 
cool, add 2 eggs, well beaten; 2 spoonfuls of sugar, 
butter size of half an egg, y 2 cup of raisins, a little 
salt. Put in a baking dish and bake three-fourths 
of an hour. Mrs. M. S. Bates. 



SEVEN CENT PUDDING. 

1 pint flour, 1 egg, 

1 teacup sugar, Butter size of an egg, 

1 teacup sweet milk, 1 teacup currants, 

y 2 teaspoonful baking powder. 
Spread over with melted butter ; sprinkle with 
cinnamon. To be eaten warm with sauce. 

Presbyterian Cook Book. 



i66 



WILUAMSPORT COOK BOOK. 



COTTAGE PUDDING. 

i tablespoonful butter, 4 tablespoonfuls sugar, 
1 egg, 1 teaspoonful baking 

% cup milk. [powder, 
Cream the butter and sugar, add the egg, after 
which add the milk and flour. Put the baking 
powder into the sifter, with enough flour to make 
stiff enough to drop off the spoon ; a teaspoonful of 
vanilla. To be eaten with a sauce of drawn butter 
or milk, whichever preferred. Miss H. Sloan. 

COTTAGE PUDDING. 

1 cup suet, 1 cup sweet milk, 

1 egg, 2 cups flour, 

2 tablespoonfuls melted butter, 

1 teaspoonful cream tartar, 

y 2 tablespoonful soda. 
Bake one-half hour. Eat with hot sauce. 

Mrs. J. H. A. 

FROZEN RICE PUDDING. 

Use, for six persons, y 2 cupful of rice, 1 pint of 
milk, 1 quart of cream, 1 pint of sugar, y 2 saltspoon- 
ful of salt, the grated rind of 1 orange and the juice 
of 3. Wash the rice and let it soak for one hour. 
Drain off the water and put the rice in the inside 
pail of the double boiler, with 1 quart of cold water; 
set it on the fire and let it boil up once; then drain 
off all water from the rice, and add the grated rind 
of an orange, the salt, the pint of milk and 1 cup- 
ful of sugar. Place over boiling water and cook for 
two hours. 



WILUAMSPORT COOK BOOK. 



167 



When the rice has been boiling for an hour and 
three-quarters, put the second cupful of sugar in a 
sauce-pan with y 2 cupful of boiling water and boil 
for fifteen minutes. At the end of this time add 
the juice of the 3 oranges to the syrup; take from 
the fire and add the cooked rice; set the mixture 
away to cool. When cold, add the quart of cream, 
and freeze. 

At serving time turn out on a flat dish, and serve 
a dish of quince preserve with it. Any other pre- 
serve may be used, and if you prefer some flavor 
other than orange, substitute fruit or wine for the 
orange rind and juice. Mrs. W. G. Elliot. 

CUP PUDDINGS. 

3 e gg s 5 the weight of eggs in sugar and in flour; 
half their weight in butter ; 2 tablespoonfuls milk; 
y teaspoonful soda dissolved in hot water. Rub 
the sugar and butter together ; beat the yolks light 
and then add the milk and soda; lastly the flour 
and beaten whites alternately. Fill six small cups 
well buttered and bake twenty minutes, or until a 
nice brown. Bat warm. Mrs. M. Tinsman. 

SPANISH CREAM. 

Dissolve y box of gelatine in y quart milk; let 
it stand one hour, then put on the stove, and when 
boiling stir in the yolks of 3 eggs beaten with y 
cup of sugar; when boiling hot remove from fire, 
and stir in the whites of 3 eggs well beaten, and 
flavor to taste. Mrs. Sylvester Mussina. 



SAUCES. 



SAUCE FOR PLUM PUDDING. 

i scant cup sugar, i egg, butter size of a walnut, 
i tablespoonful flour, 2 tablespoonfuls cold water. 
Beat and pour into y 2 pint boiling milk or water. 
Flavor with wine or brandy. Mrs. W. C. G. 

LEMON SAUCE. 

1 large cup sugar, 1 teaspoon ful nutmeg, 

y 2 cup butter, y 2 cup boiling water. 

Mix butter and sugar together, beat in egg, 
whipped light, all the juice and rind of the lemon, 
and the nutmeg. Beat hard, put in a pan in 
another pan of water until it is very hot, but not 
boiling. Stir constantly. Mrs. Huber. 

GOLDEN SAUCE. 

Beat y } of a cup of butter to a cream, and gradu- 
ally beat into it a cup of powdered sugar ; add the 
beaten yolks of 2 eggs, and after beating the mix- 
ture vigorously add 2 tablespoonfuls of wine. Have 
the whites of the eggs beaten to a stiff froth, then 
stir them into the mixture. A teaspoonful of vanilla 
or the juice and rind of a lemon may be substituted 
for wine. Miss H. Sloan. 



WIIvLIAMSPORT COOK BOOK. 



169 



QUINCE SAUCE. 
1 cupful of preserved quinces, 
1 cupful of milk, 
y 2 cupful of sugar, 

1 tablespoonful of cornstarch, dissolved in 
a little of the milk. Put the remainder of the milk 
into a 'double boiler; as soon as it boils, add the corn- 
starch, and boil for ten minutes; add the sugar and 
the preserves, mashed fine, and boil ten minutes 
longer; then rub through a strainer. This sauce is 
usually served cold, but when used with hot pud- 
dings it should be hot too. Mrs. J. B. Gibson. 

SAUCE. 

1 cup brown sugar, % cup butter, iyi table- 
spoonfuls cornstarch, 1 spoonful vanilla, Pour on 
boiling water, stir up good and put on stove and 
boil until clear. 

PUDDING SAUCE. 
1 cup butter, 3 cups light brown sugar, 1 egg, 
beaten to a cream, with % cup brandy. Put in 
dish for table, grate little nutmeg over top and set 
away on ice to get very cold. Mrs. G. W. Croll. 

PUDDING SAUCE. 
Yolks of 4 eggs, whipped light; juice of 1 lemon, 
and y 2 rind, grated; 1 glass of wine; teaspoonful of 
cinnamon, 1 cup sugar, t tablespoonful butter. Beat 
butter and sugar ; add yolks, lemon and spice. • Beat 
ten minutes, add wine, and set in a pan of boiling 
water while it heats. Do not boil. 

F. H. Corson, Fredericksburg ; Va. 



170 WILL,! A MS PORT COOK BOOK. 

JELLY SAUCE. 

y 2 cup of jelly (currant is best) dissolved in 4 table- 
spoonfuls of hot water. 5. j. b. 

HARD SAUCE. 

Stir to a cream y 2 cup of butter and 1 cups of 
powdered sugar. When light beat in y cup wine, 
juice of y 2 lemon, 1 teaspoonful grated nutmeg. 
Beat long and hard till very creamy. Stand on ice 
to harden. Mrs. O. N. M. 

HARD SAUCE. 

Stir to a cream 1 cup of butter, 3 cups sugar ; 
add y 2 cup of wine or brandy to taste, cinnamon 
and nutmeg ; beat until creamy. Mould on ice. 
One-half of this for a small family. 

VANILLA SAUCE. 

% cup sugar, y 2 cup water, 

y 2 teaspoonful" vanilla. 
Boil until almost a syrup. Mrs. J. H. Young. 



WILLIAMSPORT COOK BOOK. 



WIIvLIAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



WIIXIAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



WIIXIAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



WIIXIAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



CUSTARDS, CREAHS, ETC. 



The cook, if artist, every fancy tries, 
And from his hand delicious dishes rise. 



CHOCOLATE CUSTARD, 
i quart of milk, y 2 square of chocolate, 4 eggs, 
3 tablespoonfuls cornstarch or flour, (I prefer flour). 
Sweeten to taste. Reserve the whites of 2 eggs for 
icing. Grate the chocolate and put in the milk 
when you place it on the stove. Let the milk come 
to a scald, then add the cornstarch and eggs, stir- 
ring until thick; then place in a baking dish and 
bake for twenty minutes or half an hour. Whip 
the whites very light with 7 teaspoonfuls of pow- 
dered sugar to 1 egg; spread over the top and brown. 
To be eaten with cream. Mrs. M. K. IV. 

CHOCOLATE CREAM. 
Mix 2 tablespoonfuls of grated chocolate in a little 
water; sweeten to taste 1 pint of milk, and when 
boiled five minutes with the chocolate, add 2 table- 
spoonfuls of cornstarch and stir briskly until done. 
Mix the cornstarch with a little cold milk to dis- 
solve. Pour in a dish to cool, and eat with cream. 

LEMON CUSTARD. 
Juice and rind of 1 lemon ; 2 small tablespoon- 
fuls of rlour (even full); 4 eggs — the wdiites of 3 
used for the icing; sugar to the taste; almost a qt. 
of milk. Mrs. H. 31. 



1 82 WIIXIAMSPORT COOK BOOK. 



APPLE MERINGUE AND CUSTARD. 

yl^ peck apples, stew and rub through a colander, 
and flavor with vanilla, or lemon and butter ; sugar 
to taste. Pour in baking dish, beat up whites of 4 
eggs, with tablespoonful of pulverized sugar, spread 
over apples, and brown. 

CUSTARD. 

1 quart milk, yolks 4 eggs, sugar to taste ; 1 tea- 
spoonful cornstarch, dissolved in a little hot water. 
Boil till a soft custard. Flavor with vanilla. 

F. H. Corson, Fredericksburg, Va. ■ 

SWEET POTATO CUSTARD. 

1 cup of boiled and mashed sweet potatos ; 1 cup 
of sugar, yolks of 3 eggs, Y / 2 cup of brandy, 1^ 
cups of new milk, cups of butter ; flavor with 
nutmeg and cinnamon. Beat whites of eggs stiff 
and put on custards when baked. You can omit 
the brandy. Miss A. Wogan, York. 

COFFEE CUSTARD. 

1 pint of strong coffee and 1 pint of milk, boiled 
together ; 6 eggs beaten with 1 y 2 cups of sugar. 

Mrs. J. H. A. 

FRUIT PUFF. 

Put the yolk of 1 egg into a bowl and beat into 
it lightly 2 heaping tablespoonfuls of sugar. Then 
beat the white of the egg to a froth, and add to this 
mixture a pinch of salt. Stir all this into a coffee 
cup of sweet milk. Take 2 heaping coffee cups of 
flour and 3 tablespoonfuls over; stir into it 3 large 



WILLIAMSPORT COOK BOOK. 1 83 



tablespoonfuls of baking powder, and sift together 
three times ; add it to the egg and sugar. Partly 
fill puff cups with the mixture, then a layer of fruit ; 
fill up with the mixture and steam one-half hour. 
Serve with sugar and cream, or wine sauce. 

Mrs. G C. 

APPLE FLUFF. 

Bake 4 good sized apples, with skin and core re- 
moved. Beat the whites of 2 eggs stiff, with % 
cup of powdered sugar ; stir in apples and beat until 
perfectly stiff. 

SAUCE. 

y 2 cup of milk, with yolks of 2 eggs, y 2 cup of 
sugar. Scald in double boiler. h. G. C. 

APPLE SNOW. 

Make a nice smooth apple sauce and let cool. 
Take the whites of several eggs (according to the 
quantity of sauce) and beat light ; add sugar to 
sauce and beaten whites and beat until stiff. Eat 
with cream. Mrs. W. 

APPLE FLOAT. 

Take 6 large apples; pare, slice and stew them in 
as much water as will cover them. When well 
done press through a sieve, and make very sweet 
with loaf sugar. While cooling, beat the whites of 
4 eggs to a stiff froth and stir in the apples; flavor 
with lemon or vanilla. Serve with cream. 



184 WIU.IAMSPORT COOK BOOK. 



ORANGE FLOAT. 

1 package gelatine dissolved in 1 pint cold 'water; 
jnice of 6 lemons; 1 dozen oranges cut in small 
pieces; sugar well, then add ij^ pints of boiling 
water, 1 pound sugar; stir all ' together. Put in 
moulds and set in cool place. Serve with cream. 

Mrs. W. Gibson. 

ORANGE AND DATE JELLY. 

y 2 box gelatine dissolved for 1 hour in 1 pint of 
cold water; add 1 pint of boiling water, 2 cups of 
sugar, juice and inside of 1 lemon. Have in a dish 
6 oranges sliced thin, y 2 pound fresh dates, seeded. 
Pour the gelatine over the oranges and dates and set 
aside till next day (on ice if convenient), till ready 
to serve. L. P. B. 

ORANGE JELLY. 

Dissolve ]/ 2 box gelatine in y 2 cup cold water; 
cut y 2 dozen oranges in halves, remove the fruit 
carefully, and lay the skins in cold water. Add to 
the pulp of the oranges the juice of two lemons ; 
squeeze through fruit strainer and strain ; add 1 cup 
sugar and 1 cup boiling water. Dry inside of skins, 
notch the edges, fill with the jelly, and let stand 
until firm. Put in a cold place, and serve with 
kisses or white cake. 

ORANGE JELLY. 

Whites of 2 eggs, 2 lemons, 
8 sweet oranges, 1 oz. gelatine, 

1 gill of cold water. 



WILLIAMSPORT COOK BOOK. 



Grate the rinds of the oranges and lemons ; melt 
the sugar in ^ gill of cold water, then add juice 
and rind of oranges and lemons. Soak gelatine ten 
minutes with y 2 gill of cold water; add to the other 
ingredients. Whip whites of eggs; pour into the 
pan; stir all together until it boils. Then simmer 
twenty minutes, strain and put into moulds. 

M. W. H., Montgomery. 

CREAM PEACHES, 
i pint of cream, ]/ 2 box of gelatine, a few peaches 
sliced. Sweeten the cream, then whip it; dissolve 
the gelatine in a little hot water; when lukewarm, 
mix in with the cream, and add the peaches. Pour 
into a mould and set away to become firm. To be 
eaten with cream or without. Mrs. M. K. W. 

PEACH SPONGE, 
i scant teacup of sugar and i cup water, boiled 
together fifteen minutes in a double boiler. Put 
enough peaches through colander to make a pint of 
pulp; add this to sugar, and boil ten minutes longer; 
yi. box gelatine dissolved in x / 2 cup cold water; add 
this and remove from fire, and cool. When cool, 
add the unbeaten whites of 5 eggs, and beat until 
nearly stiff, with dish set in ice water. Pour into 
mould, or individual moulds. Eat with cream. It 
is nice to surround the sponge in saucers with sliced 
peaches, either fresh or canned. 

TAPIOCA CREAM. 

Soak 3 tablespoonfuls of tapioca in water over 
night, and put into 1 y 2 pints of milk and boil five 



1 86 WILLIAMSPORT COOK BOOK. 



minutes. Beat the yolks of 2 eggs in l / 2 cup of 
sugar and 3 tablespoonfnls of grated cocoanut, and 
stir into the mixture and boil again a few minutes, 
then pour into a pudding dish and beat the whites 
of two eggs stiff ; stir in 3 tablespoonfnls of sugar, 
and spread over the tapioca ; sprinkle with grated 
cocoanut and set in the oven to brown lightly. Very 
good. Mrs. Shoemaker. 

TAPIOCO CUSTARD. 

4 tablespoonfuls tapioco, soaked over night in 1 
quart of milk, or a little water. If soaked in water, 
add milk to boil it in. Boil until thick, with a 
small lump of butter. When cold, add 4 beaten 
eggs, sugar, nutmeg and cinnamon to suit taste ; 
some wine and raisins. Bake a light brown. Hat 
with either cream or wine sauce. 

Mrs. John Weiser, York, Pa. 

CREAM GELATINE. 

Pour y 2 pint cold water over 1 ounce of gelatine; 
when softened, pour over 1 pint of milk boiling hot, 
having added 1 cup of sugar to gelatine; when dis- 
solved, strain. Whip 1 pint of cream until stiff ; 
add whipped cream to gelatine as soon as it begins 
to thicken. 

Miss A. Wogan. 

RICE JELLY. 
y 2 box gelatine dissolved in y 2 pint of cold water 
for one-half an hour ; % cup of rice boiled for 
thirty-five minutes in plenty of boiling water ; 1 
pint of cream whipped, and y cup powdered sugar 



WILLIAMSPORT COOK BOOK. 



I8 7 



and 1 y 2 teaspoonfuls of vanilla. After the rice is 
boiled stir it slowly into the whipped cream, then 
add the gelatine after it has been mixed with y 2 
cup of plain cream. Put in a mould and stand 
away until cold. 5./. B. 

LEMON JELLY. 

1 box of Cox's gelatine, y pint of cold water. 
When dissolved add 1 quart of boiling water and 
2 pounds of white sugar. As soon as it boils a lit- 
tle, strain, and slice 5 lemons into it. Put in a very 
cold place. Mrs. J. S. T. 

WINE JELLY. 

1 box Cox's gelatine ^ pound sugar, 
1 pint cold water, Juice of 2 lemons, 

1 quart boiling water, 1 pint Sherry wine, 

1 wine glass of brandy. 
Soak the gelatine twenty minutes in the cold 
water, then add the rest, and boil all together for 
ten minutes. Add y 2 glass of cold water and let 
stand for 5 minutes, then strain and fill moulds and 
let stand until the next day. 

C.J. B., Washington, D. C. 

WINE JELLY. 

Take 1 box of gelatine, pour on it 1 pint of cold 
water, let it stand one hour, then add 1 quart of boil- 
ing water, stirring it well ; 1 pint of wine (sherry); 
2 pounds of white sugar, 2 lemons (the grated rind 
and juice). Stir all well together, and strain into a 
mould. Let it get thoroughly cold. m. P. 31. 



-i88 



WILLIAMSPORT COOK BOOK. 



CHARLOTTE RUSSE. 

Whip i pint of sweet cream, flavored with vanilla, 
to a stiff froth. Add to it the well beaten whites 
of 2 eggs, y 2 pound pulverized sugar. Mix it all 
lightly and carefully together. Mrs. T. H. H. 

CHiVRLOTTE RUSSE. 

i quart good cream, }^ cup powdered sugar, i 
teaspoonful vanilla, y 2 pound lady fingers, y box 
gelatine. Cover the gelatine with cold water for 
one-half hour ; whip the cream and lay on a sieve 
to drain. Line two plain quart moulds with lady 
fingers. Now put your cream in a large dish, place 
it inside of pan of cracked ice ; add to your gela- 
tine just enough hot water to dissolve it. Now add 
to your cream the sugar and vanilla, and lastly the 
gelatine, slowly. Stir all until it begins to thicken; 
then pour in moulds and set on ice. 

Mrs. W. Gibson. 

MILK SHERBET. 

i quart of milk, i pint of sugar, 
Juice of 3 lemons. 
Put sugar and milk together in freezer and mix 
thoroughly; then freeze. When thick and nearly 
frozen, add the lemon juice. Delicious. 

Mrs. H. L. Hart. 

BAVARIAN CREAM. 

y 2 oz. gelatine, Whites of 3 eggs, 
1 pt. cream, V 2 cup powdered sugar, 

Vanilla extract. 



WILUAMSPORT COOK BOOK. 1 89 

Dissolve the gelatine in about y of a cup of water, 
whip the cream until there is left y cup of cream; 
beat the whites stiff, not as for kisses ; when the 
gelatine is dissolved and thin as clouded water, add 
the whipped cream and cream that is not whipped, 
then whites of the eggs, sugar and vanilla. Set on 
the ice to congeal. Mrs. Fulton, York. 

CARAMEL ICE CREAM. 

y cup flour well sifted, 

1 cup of sugar, 1 quart of cream, 

2 eggs, 1 pint of milk, 

1 cup of sugar for caramel. 

Beat together the flour, sugar and eggs, and add 
the milk and let it come to a boil, stirring it con- 
stantly. When cool add the cream and caramel. 
To make the caramel put 1 cup of sugar in a pan, 
and stir over a moderate fire until brown, and add 
to the custard. 

MARISCHINO BAVARIAN CREAM. 

\y 2 pint cream, 1 pint milk, 

y 2 cup cold water, 1 cup sugar, 

y 2 package gelatine, Yolks of 4 eggs, 

2 tablespoonfuls marischino. 

Soak gelatine in cold water two hours ; whip 
cream to a froth. Put milk on stove in a double 
boiler, and beat eggs and add them and sugar to 
soaked gelatine ; stir in hot milk and cook three 
minutes, stirring all the time; take from fire and strain 
in basin in a pan of ice water; add marischino and 



190 WILUAMSPORT COOK BOOK. 

stir till it thickens, then stir in whipped cream and 
pour in moulds that have been dipped in cold water. 
It should be firm in three hours. 

F. H. Corson, Fredericksburg, Va. 



CAKE. 



"What is worth doing at all, is worth doing well." 



In cake-baking much of the success depends on 
the oven, which should be well and evenly heated 
before baking, and not allowed to cool. 

Do not remove the cake until it is thoroughly 
baked, or it will fall. Try it by piercing with a 
broom splinter; if nothing adheres, it is done. 

Flour should never be used without sifting. 

POUND CAKE. 

8 eggs, leaving out i yolk, 

2 cups sugar, beaten with the yolks, 
i cup butter, 

3 cups flour, 

i teaspoonful baking powder, mixed with 
the flour, and to this add the butter and beat, then 
add the sugar and yolks, and last the beaten whites 
of the 8 eggs. Mrs. J. W. H. 

FINE POUND CAKE. 

1 y 2 cups butter, i ]/ 2 pints flour, 

2 cups sugar, 7 eggs, 

1 teaspoonful baking powder, 
1 teaspoonful flavoring. 
Rub the butter and sugar to a light cream ; add 
3 of the eggs one at a time, and the rest two at a 



192 WILLIAMSPORT COOK BOOK. 



time, beating five minutes between each addition; 
add flour sifted with the powder; add extract; bake 
in a steady oven fifty minutes. m. E. W. 

POOR MAN'S POUND CAKE. 

2 cups of flour, 2 eggs, [tartar, 

1 cup of sugar, 1 teaspoonful of cream of 

y 2 cup of butter, ]/ 2 teaspoonful of soda, 
T / 2 cup of sweet milk. Mrs. A. S. Rhoads. 

POUND CAKE. 

y 2 lb. butter, y 2 lb. flour, 

y 2 lb. sugar, 5 eggs, 

y 2 nutmeg. 

Beat yolks and whites separately. Bake in slow 
oven. t t. L. Scott. 

CHEAP POUND CAKE. 

1 cup sugar, 3 eggs, 

y 2 cup butter, iy cups flour, [powder, 

cup milk, 1 teaspoonful baking 

Mrs. J. C. S. 

POUND CAKE. 
5 eggs, 1 cup sugar, y 2 cup butter; beat well 1 
cup flour. Beat eggs and sugar light. After all is 
mixed, beat five minutes. Bake thirty or forty 
minutes. 

FRENCH POUND CAKE. 

2 cups of sugar, 4 eggs, 

1 cup of butter, 3 cups of flour, 

1 cup of milk, 2 teaspoonfuls of baking 

powder sifted in the flour. 5. a. R. 



WILUAMSPORT COOK BOOK. 1 93 



POUND CAKE. 
1 lb. sugar, 1 lb. flour, y lb butter, 9 eggs, 2 tea- 
spoonfuls Royal baking powder. 

Mrs. F. J. Burrows. 

POUND CAKE. 
1 cup butter, 1 y 2 cups flour, 

H cup sugar, 4 eggs, 

1 teaspoonful baking powder. 

E. V. M. 

MARBLE CAKE. 

1 cup sugar, y cup milk, 

]/ 2 cup butter, 1 y 2 cups flour, [powder. 

2 eggs beat separately, 1 y 2 teaspoonfuls baking 
Leave out white of one egg to frost. Take half 

of the above mixture ; put in dark spices. Inex- 
pensive, but very good. e. V. M. 

MARBLE CAKE. 

LIGHT. 

i cup white sugar, 1 cup milk, 
y 2 cup butter, Whites of 3 eggs, 

2 cups flour, 
1 large teaspoonful baking powder. 

DARK. 

y 2 cup brown sugar, y 2 nutmeg, 

y 2 cup butter, 1 teaspoonful cinnamon, 

y cup milk, y teaspoonful allspice, 

y cup molasses, 2 cups flour, 

Yolks of 3 eggs, 
1 large teaspoonful baking powder. 

Mrs. J. H. H. 



194 WILLI AMSPORT COOK BOOK. 



WEDDING CAKE. 

i lb. butter, i large lemon, 

i lb. sugar, y, pt. wine, 

i lb. flour, y 2 pt. brandy, 

iy 2 lb. citron, teaspoonfuls soda, 

i lb. figs, i tablespoonful cinnamon, 

3 lbs. currants, i tablespoonful allspice, 

4 lbs. raisins i tablespoonful nutmeg, 
12 eggs, i tablespoonful cloves, 

i large orange, i tablespoonful mace. 
Put spices in brandy over night. Pare outer coat- 
ings of lemon and orange, and chop fine. Chop figs 
fine. Put a cup of sugar on lemon and orange, 
which have been torn to pieces. Beat sugar and 
butter to a cream ; add well beaten yolks, then soda, 
fruit, spices and flour, and well beaten whites. 

Mrs. L. L. Walton. 

FRUIT CAKE, 
i y 2 pounds sugar, 2 pounds currants, 

i pound butter, y_ pound citron, 

1 y 2 pounds flour, 3 teaspoonfuls cinnamon, 
1 5 e gg s > 3 teaspoonfuls cloves, 

2 pounds raisins, 1 nutmeg, 

1 cup molasses. 
Cream the butter, then add the sugar, then the 
yolks of the eggs well beaten, then the whites, flour, 
fruit and spice. Mrs. A. S. Rhoads. 

FRUIT CAKE. 

1 cup butter, 1 cup cold coffee, 

1 cup sugar, 1 cup molasses, 



WILLI AMSPORT COOK BOOK. 1 95 



2 eggs beaten separately. 
Beat all together and add 1 teaspoon ful of cinna- 
mon, y 2 teaspoonful of cloves, 1 nutmeg, 1 wine 
glass of brandy, 1 pound of raisins, y 2 pound of 
currants, x / 2 pound of citron cut fine, flour fruit, 
3 cups of flour, and 2 teaspoonfuls of soda dissolved 
in a little hot water. Bake three hours in a slow 
oven. Mrs. Shoemaker. 

FRUIT CAKE. 

1 lb. of butter, % lb. prunes, 

\y 2 lbs. of sugar, 1 lemon, 

1 lb. of flour, 1 orange, 

2 lbs of raisins, 10 eggs, 

2 lbs. currants, 1 glass preserved cherries, 

y 2 lb. citron, 1 teaspoonful of allspice, 

y 2 lb. of figs, 1 teaspoonful of cloves, 

1 teaspoonful of cinnamon. 

Miss A. Wogan. 

FRUIT CAKE WITHOUT EGGS. 

1 cup molasses, 4 tablespoonfuls cinnamon, 

1 cup sugar, 1 coffee-cup raisins, seeded, 

1 cup butter, y cup of citron, 
beat till very light; j teaspoonful of soda, 

2 tablespoons cloves, 1 cup sour milk, 

1 nutmeg, grated, pints of flour. 

Bake one hour. l. P. B. 

PLAIN FRUIT CAKE. 
1 3^ pounds flour, 1 teaspoonful soda, 

y pounds butter, 2 small teaspoonfuls of 

1 y 2 pounds sugar, cream of tartar, 



196 WILLIAMSPORT COOK BOOK. 



5 eggs, i y 2 pounds raisins, 

1 pint milk, (new milk 1^ pounds currants,* 
or thin cream), Citron, if you like, 
1 wineglassful of brandy. 
This makes two loaves. 5. 5. h. 

FRUIT CAKE. 
1 y± pounds sugar, 2 pounds currants, 

1 pound butter, 1 gill of brandy, 

J 3 e gg s > 2 nutmegs, 

1 pound of citron, y 2 pint of molasses, 

2 pounds of raisins, 2 pounds of flour. 
Flour the fruit and put in last. 

Miss A. Wogan, York, Pa. 

FRUIT CAKE. 
1 pound flour, 2 pounds raisins, 

1 pound brown sugar, 1 pound citron, 

1 pound butter, 1 dozen eggs, 

2 pounds currants, 1 nutmeg, 

1 wineglassful of wine or brandy, 

2 tablespoonfuls of different spices. 

E. Jennie Crawford. 

MOLASSES FRUIT CAKE. 

3 cups of flour, 1 teaspoonful cloves, 

1 cup sweet or sour milk, 1 tablespoonful cinnamon, 

3 e gg s > 1 nutmeg, 

y pound butter, 1 pound raisins, 

1 cup molasses, 1 pound currants, 

2 cups of sugar, y 2 pound citron, 

2 teaspoonfuls of cream of tartar, 

1 teaspoonful of soda, 

Juice and rind of 1 lemon. Mrs. J. C. S. 



WILLI AMSPORT COOK BOOK. 1 97 



CITRON OR WHITE FRUIT CAKE. 
12 eggs, 1 cocoanut, 

1 y pounds of sugar, 1 teaspoonful of inace, 
1 pound butter, 1 teaspoonful of nutmeg. 

1 pound flour, 1 wineglassful of wine, 

3 pounds citron, 1 wineglassful of brandy, 

A little baking powder, 
2 pounds almonds, weighed in the hulls, 
or, 1 pound blanched almonds. 
Bake three hours, or steam like fruit cake. 

Mrs. John Weiser, York, Pa. 

FRUIT CAKE. 
8 eggs, 2 pounds seeded raisins, 

2 cups sugar, 2 pounds currants, 

1 cup butter, 1 pound citron, 
y 2 cup milk, 1 pound figs, 

2 cups flour, 1 tablespoonful cloves, 

1 tablespoonful nutmegs, j tablespoonful cinnamon, 

2 small teaspoonfuls of baking powder. 
Bake in a slow oven three hours or more. 

MOTHER'S FRUIT CAKE, 
[that is not too rich to eat.] 

3 cups very brown sugar, 2 pounds currants, 

2 cups of butter, 1 pound citron, 

1 cup of water, 2 teaspoonfuls cinnamon, 

8 eggs, y 2 teaspoonful cloves, 

1 teaspoonful of soda, y 2 teaspoonful allspice, 

2 pounds of raisins, y 2 a nutmeg, 

4 cups of flour. 
Flour the fruit well after it is chopped ; bake 
cwo hours in a slow oven. Mrs. J. J. C. 



198 WILLI AMSPORT COOK BOOK. 



CHOCOLATE FRUIT CAKE. 

1 cup soft A sugar, 1 cup butter, 
1 cup brown sugar, 1 cup sweet cream, 
1 cake chocolate, 2 cups flour, 
2 teaspoonfuls baking powder mixed in the flour, 
5 eggs beaten with the sugar, 
1 pound raisins, 1 nutmeg, 

1 pound currants, 1 teaspoonful cinnamon, 

% pound citron, y teaspoonful cloves. 

Flour the fruit. Bake in a loaf cake and cover 
with chocolate icing. This is delicious. 

Mrs. A. B. H., Montgomery. 

ANGELS' FOOD. 

Whites of 8 eggs ; when half beaten, add 1 tea- 
spoonful cream tartar; beat till stiff; add cups 
of pulverized sugar ; beat again ; add 1 tablespoon- 
ful lemon juice; 1 cup flour. Bake in a loaf. 

Mrs. W. C. G. 

ANGELS' FOOD. 

Whites of 1 1 eggs, 

1 cup of sugar, sifted, 

1 cup of flour, sifted four times or more, 

1 teaspoonful cream tartar, 

Vanilla. 

Bake in unbuttered cake tins forty minutes; turn 
up side down until cool. Mrs. M. D. Hotchkiss. 

ANGEL CAKE. 

Whites of 9 large or 10 small eggs, 1% cups of 
sifted granulated sugar, 1 cup sifted flour, y 2 tea- 



WILUAMSPORT COOK BOOK. 1 99 



spoonful cream tartar. A pinch of salt added to 
eggs before beating. After sifting flour 4 or 6 times, 
measure and set aside 1 cup; sift and measure 1% 
cups granulated sugar. Beat whites of eggs about 
half, add cream tartar and beat till very stiff. Stir 
in sugar, then flour very lightly, and add flavoring 
extract to taste. Put in moderate oven and bake 
thirty- five to fifty minutes. Mrs. E. S. H. 

SNOWFLAKE CAKE. 

2 cups of granulated sugar, 
1 cup of butter, 

1 cup of ice water, 
Whites of six eggs, 
The grated rind and juice of 1 lemon, 

1 teaspoonful of vanilla, 

3 cups of angel food flour, 

2 teaspoonfuls of baking powder. 
Beat in the eggs and flour alternately. 

Mrs. N. B. B. 

GOLD CAKE. 
y 2 cup butter, y 2 cup milk, [powder, 

1 cup sugar, 1^ teaspoonfuls baking 

1 y 2 cups sifted flour, Yolks of 4 eggs. 

Flavor with lemon. Beat the butter and sugar 
to a cream, add the milk and flour, then the flavor- 
ing, and lastly the beaten yolks of eggs. 

Mrs. J. W. C. 

WHITE CAKE. 

Whites of 4 eggs, % pound butter, 
y 2 pound sugar, y 2 pound flour, 



200 WILLIAMSPORT COOK BOOK. 



i l / 2 teaspoonfuls baking powder mixed in the flour, 
y 2 cup sweet milk. Flavor to taste. 

Mrs. Fulton, York. 

YELLOW CAKE. 

Yolks of 4 eggs, y 2 pound flour, 

y 2 pound sugar, 2 ounces butter, 

\y 2 teaspoonfuls baking powder, 
y 2 cup sweet milk. 
Flavor to taste. Mrs. Fulton, York, Pa. 

GOLD CAKE. 

Line a cake pan with buttered paper; sift together 
1 cupful of flour, 1 teaspoonfal of baking powder; 
beat 2 heaping tablespoonfuls of butter to a cream, 
with y 2 pound of granulated sugar; beat the yolks of 
6 eggs to a cream ; stir into the butter and sugar ^ 
of a cup of milk and a cup of flour not mixed with 
the baking powder; then stir in the yolks of the 
eggs ; when all these ingredients are ready, quickly 
add the cupful of flour with which the baking pow- 
der is sifted ; add also a teaspoonful of vanilla ex- 
tract, put the cake at once into the pan lined with 
buttered paper, and bake it in a moderate oven for 
about half an hour, or until a broom splint run into 
the centre can be withdrawn clean. 

SILVER CAKE. 

The silver cake recipe is the same as for the gold 
cake, except you substitute the whites of 6 eggs, 
beaten stiff, for the yolks, and almond flavoring for 
the vanilla. jj r s. S. Edwards, Vallamont. 



WILLIAMSPORT COOK BOOK. 201 



LADY CAKE. 
2 cups sugar, 3 heaping cups flour, 

Y± cup butter, Whites 7 eggs, [powder. 

1 cup milk ; 2 teaspoonfuls baking 

M. E. IV. 

LADY CAKE. 

3 cups flour, y cups butter, 

2 cups sugar, 1 cup sweet milk, 

2 teaspoonfuls baking powder, 
whites of 8 eggs. a. W. 

A DELICIOUS CAKE. 

1 y 2 cups of sugar, 2 / z of a cup of butter ; w r ork 
these together to a cream ; add the wdiites of 5 eggs 
beaten very light; stir and beat until light as foam, 
then add y 2 cup of cornstarch which has been dis- 
solved in a little milk ; add a scant 73 of a cup of 
milk, 2 T /z cups of flour, 2 teaspoonfuls of baking 
powder and 1 of vanilla extract. Frosting — y 2 cup 
of water, 1*^ cups sugar; boil until it spins a hair; 
pour on beaten white of 1 egg, and beat until nearly 
cold ; add lemon or orange extract. 

LADY CAKE. 

2 cups of sugar, 1 quart of flour, 

1 cup of butter, 2 teaspoonfuls baking powder, 
1 cup of milk, Whites of 5 eggs. 

Mrs. W. C. G. 

DELICATE CAKE. 
iy cups sugar, 
y 2 cup of butter, 



202 WILUAMSPORT COOK BOOK. 



1 cup of cold water, 

3 cups of flour, into which mix 3 teaspoon- 
fuls baking powder. Cream the butter, and slowly 
add the water, and then the sugar ; next the flour, 
and last, the beaten whites of 4 eggs. Flavor to 
taste. Mrs. J. IV. H. 

DELICATE CAKE. 
Whites of 3 eggs, 2 cups sugar, 

1 cup milk running over, y 2 cup butter, 

2,}4 cups sifted flour, 
1 heaping teaspoonful baking powder. 
This makes two loaves. If you wish it very nice, 
use 1 cup of cornstarch in place of 1 of flour. 

WHITE CAKE. 
Whites of 8 eggs, ^ cup milk, 

2 cups sugar, 3 y 2 cups flour, [powder. 
1 cup butter, 1 teaspoonful baking 

Mrs. S. Edwards, Vallamont. 

WHITE MOUNTAIN CAKE. 
1 cup of sugar, 2 cups of flour, 

y 2 cap of milk, 2 eggs, 

x / 2 cup of butter, 1 teaspoonful cream tartar 

and y 2 of soda. Mrs. J. H. A. 

WHITE MOUNTAIN CAKE. 

1 pound of flour, t cup of milk, 

1 pound of sugar, 6 eggs, 

y 2 pound of butter, 1 teaspoonful of soda, 

2 teaspoonfuls of cream of tartar. 

Mrs. M. Tinsman. 



WILLIAMSPORT COOK BOOK. 



203 



TUMBLER CAKE. 

1 tumbler of sugar, 1 teaspoonful of soda, 

1 tumbler of milk, 1 teaspoonful cream tartar 

3 tumblers of flour, 1 teaspoonful of lemon, 

1 egg, Salt. 

Butter size of an egg, Mrs. M. Tinsman. 

EXCELLENT SPONGE CAKE. 

1 3^ cups granulated sugar, 2 even cups flour. 
Beat sugar and 4 eggs together five minutes; sieve 
1 teaspoonful baking powder in flour, and with it 
add slowly y 2 cup of cold water. 

Mrs. B. C. Rothrock. 

SPONGE CAKE. 

1 pound sugar, y 2 pound flour, 11 eggs. Boil 
the sugar and pour over the eggs after beating them 
very light. Stir in the flour and beat until cold. 
Juice and rind of 1 lemon. Mrs. W. IV. Hart. 

SPONGE CAKE. 

5 eggs, 1 cup sugar, 1 cup flour; 2 even teaspoon- 
fuls baking powder, grated rind of a lemon. Beat 
the yolks, sugar and lemon to a cream, then add the 
whites of the eggs beaten to a stiff froth ; then the 
flour. Mrs. T. H. H. 

SPONGE CAKE. 

10 eggs, 1 pound sugar, 10 ounces of flour," rind 
and juice of 1 lemon. Separate the eggs, beat the 
yolks and sugar together, then add lemon, and after 
heating add the whites of the eggs. When well 



204 WILLIAMSPORT COOK BOOK. 



mixed put in the sifted flour, stirring very carefully. 
Do not beat the batter after the flour is in. 

Mrs. M. P. M. 

SPONGE CAKE. 

i cup sugar; pour over it % cup of boiling water; 
then stir in 3 eggs. After it is beaten very light, 
add 1 cup flour. Mrs. J. S. T. 

LEMON SPONGE CAKE. 

4 eggs, beaten separately, 

2 cups of sugar, 

y 2 cup hot water, 

2 cups of flour, 

1 teaspoonful baking powder, 

Rind and juice of 1 lemon, added to the 
sugar ; then the beaten yolks ; then the water and 
flour, and last, the beaten whites. 

Mrs. M. D. Hotchkiss. 

SPONGE CAKE. 

4 eggs, 4 tablespooufuls boiling water, 1 cup of 
sugar, 1 cup of flour. Pour the boiling water on 
the sugar, then break the eggs into it and beat one- 
half hour, then sift the flour in and add 1 table- 
spoonful vinegar. Bake in not too hot an oven. 

Miss H. Sloan. 

SPONGE CAKE. 

3 eggs, 1 cup sugar, 1 cup flour, 1 small teaspoon- 
ful baking powder, 3 tablespoonfuls cold water, y 2 
teaspoonful lemon extract. Very good. 



WILLIAMSPORT COOK BOOK. 205 

SPONGE CAKE. 

4 eggs, whites and yolks beaten separately ; add 
x / 2 teaspoonfnl vinegar or lemon juice while beating 
whites; 2 cups sugar; 2 cups flour in which has 
been sifted 2 teaspoonfuls baking powder. Lastly 
add y A cup hot water, a few drops at a time. Bake 
40 minutes. Mrs. R. A.Jaggard. 

HOT WATER SPONGE CAKE. 

5 eggs, iyi cups sugar, 2 scant cups flour, 2 heap- 
ing teaspoonfuls baking powder, and when ready 
for the oven add ^ cup boiling water. Mrs. B. K. 

HOT WATER SPONGE CAKE. 

Beat 4 eggs very light, beat in 2 cups sugar, then 
2 cups flour, in which 2 teaspoonfuls of baking 
powder has previously been mixed. Stir the flour 
in a little at a time, then add, gradually, a scant 
cupful of hot water. Bake in a moderately hot 
oven. Measure the flour before sifting. 

Mrs. John Montgomery. 

CHOCOLATE CAKE. 

1 cup of butter, 1 cup of sweet milk, 

2 cups of sugar, 3^ cups of flour, 

3 teaspoonfuls of baking powder, 
5 e gg s ) leaving out whites of two. 
Frosting for the Cake. — Whites of 2 eggs, 
1 y 2 cups of sugar, 7 tablespoonfuls of grated choco- 
late, and 1 teaspoonful of vanilla. Put on cake 
while hot. 



2o6 WILUAMSPORT COOK BOOK. 



CHOCOLATE CAKE. 

2 cups pulverized sugar, Y / 2 cake grated choco- 
late, 4 eggs, i cup flour, i teaspoouful of vanilla. 
Cook the chocolate to a smooth paste in a very little 
"milk ; beat the yolks of the eggs and the sugar to 
a cream, add the chocolate, the flour by degrees, 3 
teaspoonfuls baking powder mixed in flour, the va- 
nilla and beaten whites. Bake in a square shallow 
pan. Frost with white frosting. Mrs. J. W. C. 

CUP CAKE. 

2 cups sugar, 1 cup sweet milk, 

1 cup butter, 1 teaspoonful soda, [tar. 

4 eggs, 2 teaspoonfuls cream tar- 

4 cups flour measured after sifting, 
l /. teaspoonful vanilla. 
Beat sugar and butter well, then add 1 egg at a 
time, beating well. Mix cream tartar and soda in 
the flour, and beat well after all are put together. 
This makes a fine grained cake, and is always 
light. Mrs. J. J. C. 

COCOANUT LOAF CAKE. 

2 cups grated cocoanut, ]/ 2 pound of flour, 
1 pound of sugar, 1 cup of milk, 

pound of butter, 5 eggs, 

2 teaspoonfuls baking power, 
1 lemon, juice and rind. 
Beat yolks, sugar and butter together until very 
light, then add milk and mix them and flour and 
lemon, beating well with the cocoanut. Beat whites 



WILLIAMSPORT COOK BOOK. 



207 



of eggs to stiff froth; stir into them the baking pow- 
der, and stir carefully into the cake ; pour into 
round pans. Dust thickly with powdered sugar. 
Bake in moderate oven three-quarters of an hour. 

Miss Geddes. 

HICKORYNUT CAKE. 

1 cup of broken hickory nuts, 

1 ]/ 2 cups of sugar, 
]/ 2 cup of butter, 

2 cups of flour, 

^ cup of sweet milk, 

2 teaspoonfuls of baking powder, 

Whites of 4 eggs well beaten. 

Mrs. J. F. Strieby. 

MRS. ROWLEY'S HICKORYNUT CAKE. 

2 cups of sugar, 4 cups of flour, 

1 cup of butter, 1 cup of sweet milk, 

Whites of 9 eggs, 1 teaspoonful of soda, 

2 teaspoonfuls of cream tartar, 

1 cup chopped raisins, 

1 pint of hickorynut meats. Mrs. J. J. C. 

CARAMEL CAKE. 

1 cup sugar, 2 cups flour, 

y 2 cup butter, y 2 cup milk, [powder. 

2 eggs, 2 teaspoonfuls baking 

CUSTARD. 

y 2 cup chocolate, y 2 cup milk, y_ cup sugar, 
Y T olk of 1 egg (reserve the white for cake). 
Flavor with vanilla after custard is made. Beat 



208 WILUAMSPORT COOK BOOK. 



butter to a cream, add the sugar and beat thorough- 
ly; add the yolks of the eggs, one at a time; mix 
thoroughly, then add the milk, then the custard, 
(which has been made and left to cool). Take two 
cups of flour and sift, a full measuring. Put the 
baking powder in the flour. Lastly add the beaten 
whites of the 3 eggs. Either a white or chocolate 
icing can be used. I prefer the chocolate. 

Mrs. J. C. F. 

CURTAIN CAKE. 

1 cup of butter, 

2 y 2 cups of sugar, 
1 cup sweet milk, 

1 teaspoonful soda dissolved in the milk, 

3^ cups of sifted flour, 
2 teaspoonfuls of cream of tartar mixed with flour, 

1 cup of raisins, 

1 cup of hickorynuts, 

Whites of 8 eggs. 
Cream the butter and sugar, then add the milk, 
soda, flour, cream of tartar, and nuts and raisins 
well floured, and last, the beaten whites of the eggs. 

Mrs. B. K. 

LEMON LOAF. 

(old-fashion cake.) 

1 pound of flour, 1 lemon, grated, 

1 pound of sugar, 1 teaspoonful of soda, 

1 cup of butter, 1 teaspoonful cream tartar, 

1 cup of sour milk, 5 eggs. 

Merely stirring. Mrs. L. Lubbs. 



WILUAMSPORT COOK BOOK. 2CK) 



MOLASSES SPICE CAKE. 

2 cups N. O. molasses, i cup lard, i cup of sour 
milk, 2 eggs, i large teaspoonful soda, i teaspoon- 
ful each of salt, cloves, cinnamon, (allspice), and 
nutmeg, and I cup of raisins. Mrs. M. S. Bates. 

ICE CREAM CAKE. 

1 cup of butter, i cup of cornstarch, 

2 cups of sugar, 2 cups of flour, 

1 cup of sweet milk, Whites of 8 eggs, 

2 teaspoonfuls of -baking powder. 
Flavor — Extract of bitter almond is good. 

Mrs. Jas. E. Wilkinson. 

ORANGE CAKE. 

2 cups of sugar, ]/ 2 cup of cold water, 

2 cups of flour, 5 eggs, [powder. 

A pinch of salt. i teaspoonful baking 

The juice and rind of i large orange. 

Mrs. Jas. E. Wilkinson. 

FIG EOAF CAKE. 
Use 2 cups of dark brown sugar, i of butter, i of 
water, 35^ cups flour, 4 eggs, 1 teaspoonful each of 
nutmeg and cinnamon, y 2 teaspoonful of cloves, 2 
teaspoonfuls baking powder, y 2 pound figs cut in 
thin slices, and 2 cups of raisins. -You take y cup 
of the flour to dredge the fruit with Mrs. J. C. S. 

COFFEE CAKE. 
1 cup of sugar, 1 teaspoonful cloves, 

1 cup of melted butter, 1 tablespoonful of cinna- 
1 cup N. O molasses, mon, 



2IO WILLIAMSPORT COOK BOOK. 

i cup of strong coffee, i lb. each of raisins and 
i egg, currants, 
i teaspoonful baking Citron can be added, 
ponder, 4 cups sifted flour. 

E. V. M. 

LIVERPOOL CAKE. 

i lb. of flour, 2 teaspoonfuls of cream of 
i lb. of surgar, tartar, 

y 2 lb. of butter, i teaspoonful soda in the 
4 eggs, milk, 

1 cupful of sweet milk, Flavor to taste. 

Beat the sugar and butter together; then the eggs 
without separating ; add milk, flour, and soda last. 

Miss Mary A. Cummin. 

HURRY CAKE. 

2 cups sugar, i cup cold water, 

2 eggs, 2}4 cups flour, [powder. 

Butter size of an egg, 2 teaspoonfuls baking 
Flavor with vanilla. Spread with chocolate. 

MOLASSES CAKE. 

i cup molasses, 3 cups flour 

1 cup sugar, 1 egg, 

y 2 cup butter, 1 tablespoonful soda, 

1 cup^cold water, 1 teaspoonful cloves, 

1 teaspoonful cinnamon. a. A. D. 

MOLASSES CAKE. 

1 cup butter, 2 eggs, 

y 2 cup brown sugar, 1 teaspoonful salt, 

1 cup molasses, 1 teaspoonful ginger, 



WILLI AMSPORT COOK BOOK. 211 

A little grated nutmeg, 
i teaspoonful soda dissolved in y 2 cup milk, 
3 cups flour. 
Bake one hour very slowly. Mrs. G. C. 

BLACKBERRY JAM CAKE. 

2 cups brown sugar, i teaspoonful of cloves, 

]/ 2 cup butter, i teaspoonful of cinna- 
y 2 cup lard, mon, 

1 y 2 cups jam, i teaspoonful of soda, 

2 cups stoned raisins, i nutmeg, 
4 tablespoonfuls of sour 4 eggs, 

milk, * 3 cups of flour. 

TELEGRAPH CAKE. 
2 eggs, 
1 cup sugar, 
1 cup flour, 

6 tablespoonfuls cold water, 
iy teaspoonfuls baking powder. 

Mrs. M. D. Hotchkiss. 

FEATHER CAKE. 

1 cup granulated sugar, y 2 cup butter, 
1 egg, 2 cups flour, [powder. 

1 cup milk, 2 teaspoonfuls baking 

A very good plain cake. Mrs. M. D. Hotchkiss. 

FEATHER CAKE. 
1 egg, y 2 cup sweet milk, 

1 cup sugar, 1 y 2 cups flour, [powder. 

1 tablespoonful butter, iy teaspoonful baking 

Mrs. J. H. A. 



212 



WILLIAMSPORT COOK BOOK. 



BOSTON CAKE. 



i lb. sugar, 

6 eggs, 

i lb. of flour, 



2 teaspoonfuls of baking 
y 2 lb. butter, [powder, 
i cup of sweet milk. v 
Mrs. J. C. S. 



CRUMB CAKE. 

i pint N. O. molasses, i cup of cold water, 
3 cups of flour, i tablespoonful of soda. 

CRUMBS. 

i cup of butter and lard, i cup of brown sugar, 
2 cups of flour. 
Mix half crumbs in mixture; other half on top. 

ALMOND CAKE. 

6 eggs, 

2 cups of pulverized sugar, 

2 tablespoonfuls of warm water, 

2 cups of flour, 

2 small teaspoonfuls of baking powder. 
Beat the whites and yolks separately very light. 
Put sugar into yolks and beat again. Then add 
whites; then warm water, and last, flour, with bak- 
ing powder in it. Blanch i lb. almonds and stick 
in cake after it is baked. Three eggs for frosting. 
Put almonds in each cake before frosting. Bake 
in three cakes. 

FOURTEEN OUNCE CAKE. 
y 2 pound butter, scant, 5 eggs, 
1 pound sugar, 14 ounces flour, 

y cup milk, 1 level teaspoonful of baking powder, 



WIIXIAMSPORT COOK BOOK. 



213 



nutmeg, 1 gill of sherry or brandy. Cream but- 
ter, add sugar gradually, then wine, beaten yolks, 
milk, flour, nutmeg, baking powder, then whites of 
eggs. Mrs. J. Reading. 

TEA CAKE. 

3 eggs* V* cup butter, 

2 cups sugar, 1 cup milk, 

%y 2 cups flour, 
3 teaspoonfuls baking powder mixed in flour. 
Beat whites of eggs to a stiff froth, then the 
yolks, ^ugar and butter together; then stir in whites 
of eggs, milk and flour; beat until you have a 
smooth batter. Flavor to suit taste. To be baked 
in a square shallow pan. Mrs. J. W. C. 

DRIED APPLE CAKE. 

2 cups brown sugar, *4 teaspoonful cloves, 

1 cup butter, 2 tablespoonfuls of cinna- 

2 cups N. O. molasses, mon, 

1 cup sweet milk, 1 teaspoonful soda, 

2 cups dried apples, 3 cups seeded raisins, 
4 eggs beaten separately, 1 cup of currants, 

1 nutmeg, 1 cup of citron, 

1 cup of chopped figs, 5 cups of sifted flour, 

Juice and grated rind of 1 orange and 1 lemon. 

Soak the apples over night in cold water, drain 
thoroughly and chop fine, then boil, until dark and 
clear, in the two cups of N. O. molasses ; mix the 
ingredients as for fruit cake, and bake three hours 
in a moderate oven ; about an hour before it is 



214 WIUJAMSPORT COOK BOOK. 



done baste the cake with half a tea cup of sherry 
wine. It is an improvement to baste again in half 
an hour. Mrs. N. B. B. 



DRIED APPLE CAKE. 

3 cups dried apples, soaked over night. Chop 
and simmer in 2 cups of molasses two hours. Let 
cool, and add i cup brown sugar, y 2 cup butter, i cup 
sour milk, i teaspoonful soda, 2 eggs, 4 cups flour. 
Spice to taste. m. E. W. 

DRIED APPLE CAKE. 

2 cups dried apples, soaked over night. In the 
morning chop fine and simmer for three hours in 2 
cups molasses; let cool; add 1 cup butter, 1 cup sour 
milk, 1 cup brown sugar, 2 eggs, 1 heaping tea- 
spoonful soda, 1 teaspoonful cinnamon, 1 teaspoon- 
ful cloves, 4 cups flour, little salt. Mrs. Gann. 



GINGER CAKE. 

1 egg, 1 cup of sweet milk, 

y 2 cup of sugar, 1 teaspoonful of ginger, 

y cup of butter and lard, 1 teaspoonful of soda, 

2 cups of molasses, Pinch of salt, 

4 full cups of flour. 
Try a little; if not stiff enough, add more flour. 
This will keep, in a cool place, a week or more. 
Bake as you want it. Mrs. M. T. Smith. 



WILUAMSPORT COOK BOOK. 21$ 



GINGER CAKE. 

i cup sugar, i cup sweet milk, 

i cup butter and lard, 3 eggs, 3 cups flour, 

1 cup molasses, 1 teaspoonful cinnamon, 

2 small teaspoonfuls soda 1 teaspoonful ginger, 

mixed with molasses, y teaspoonful cloves. 

Mrs. Harry Scholl. 



GINGER CUP CAKE. 

3 cups flour, y z cup sour cream, 

1 cup sugar, 3 eggs, 

1 cup molasses, Ginger to the taste, 

1 cup butter, 1 teaspoonful soda, 

2 teaspoonfuls cream tartar. 
Raisins and currants to your taste. Bake well. 

5. 5. H. 



OLD FOLKS' GINGER BREAD. 

1 quart molasses, 
Little salt, 

Good y 2 pint cold lard, 

y pint buttermilk, very sour, 

3 tablespoonfuls soda, 

y 2 tablespoonful alum. 
Put last three ingredients into the lard while it is 
nearly boiling hot, turn immediately into the mo- 
lasses, mix well with flour added. Then set aside 
one-half hour. Roll out quite thick in cards, and 
brush over with buttermilk before putting in the 
oven. Mrs. Tallman. 



2l6 



WILLIAMSPORT COOK BOOK. 



GINGER BREAD. 

i cup sugar, i cup hot water, 

i cup shortening, (butter 3 cups flour, 

and lard mixed), 2 eggs, 

1 cnp molasses, 1 tablespoonful ginger, 

1 tablespoonful of soda. 

Stir in the hot water the last thing. Miss E. L. P. 

GINGER BREAD. 

1 cnp molasses, y 2 cup butter, 

y 2 cup sugar, y 2 cup hot water, in 

which dissolve 1 teaspoonfnl of soda ; 3 scant cnps 
flour ; ginger or spice to taste. . m. E. IV. 



GINGER BREAD. 

2 eggs, well beaten, 
1 cup of brown sugar, 
y 2 cup lard and butter, 
1 cnp sour milk, or buttermilk, 
(Dissolve 1 teaspoonfnl soda in milk), 
4 teaspoonfnls of ginger, 2 teaspoonfuls of allspice, 
2 teaspoonfuls cinnamon, 2 teaspoonfnls cloves, 
Flour enough to make stiff. Florence Rhoads. 

GINGER BREAD. 

1 cup of molasses, 1 cup of sour milk, 
1 cup brown sugar, 1 egg, 
y 2 cup of butter, 4 cups of flour, 
y 2 cup of lard, 1 teaspoonfnl of soda. 

Spice to taste. Mrs. S. Edwards, Vallamont. 



WILIvIAMSPORT COOK BOOK. 



217 



SOFT GINGER BREAD. 

1 cup of molasses, 1 egg, 

y 2 cup of brown sugar, 2 teaspoonfuls of soda, 
y 2 cup shortening, but- Flour enough to have it 
ter or lard, drop from the spoon. 

Miss H. Sloan. 

SOFT GINGER BREAD. 

1 cup of molasses, 1 tablespoonful shortening, 

1 cup of sugar, 1 tablespoonful soda, 

1 cup of sour milk, 1 tablespoonful ginger, 
3 or 4 eggs, 

Flour enough to have it drop from the spoon 
rather thin. Mrs. Webb, Ohio. 

SOFT GINGER BREAD. 

3 cups flour, i 1 /, cups N. O. molasses, 

y 2 cup sour milk, 1 teaspoonful soda, 

y 2 cup lard, 2 eggs, 1 tablespoonful ginger, 

Beat yolks of eggs and lard together ; add milk, 
soda and molasses ; add ginger and flour ; add the 
whites beaten to a stiff froth. Bake in a moderate 
oven three-quarters of an hour. Mrs. E. S. H. 

SOFT GINGER BREAD. 

1 cup sugar, 1 cup molasses, 

1 cup shortening, 1 cup sour or buttermilk, 

2 eggs, 1 tablespoonful ginger, 
1 teaspoonful cinnamon, 2 teaspoonfuls soda, 

3 cups of flour. Mrs. IV. C. G. 



2l8 WILLIAMSPORT COOK BOOK. 



SOFT GINGER BREAD. 

i cup N. O. molasses, i cup sour milk, 

i cup brown sugar, i teaspoonful soda, 

i cup butter and lard, 2 T / 2 cups flour, 

3 e Rg s > [mixed, Spice to suit taste. 

Mrs. J. A. B. 

SOFT GINGER BREAD. 

i egg, y cup sour milk, 

y cup brown sugar, y 2 teaspoonful soda, 

Scant y 2 cup butter, i y cups flour, 

4 cooking (large) spoons i tablespoonful ginger, 

of N. O. molasses, i teaspoonful cinnamon. 

Mrs. J. A. B. 



WILLIAMSPORT COOK BOOK. 



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WILLI AMSPORT COOK BOOK. 



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WILLI AMSPORT COOK BOOK. 



LAYER CAKES. 



ICE CREAM CAKE. 
The whites of 8 eggs, 2 cups of flour, 

1 cup of butter, 1 cup sour milk, 

2 cups of sugar, 1 cup cornstarch. 

2 teaspoonfuls baking powder. 
Icing between the layers : Whites of 4 eggs, 4 
cups sugar ; pour ]/ 2 pint boiling water over, and 
boil until clear and beginning to candy. Beat the 
eggs light, pour the boiling sugar over them ; beat 
the mixture stiff, and add to it when cold y 2 tea- 
spoonful pulverized acid citric. Flavor with va- 
nilla. When cold spread the layers of cake as thick 
as you can put it on ; then ice the cake. This will 
make two large cakes. Mrs. Thomas Millspaugh. 

ICE CKEAM CAKE. 
2 cups of soft "A" sugar, cup butter, creamed 
with sugar; 1 cup of cold water, 2 cups of sifted 
flour. Beat well, and add the whites of five large 
eggs beaten stiff, and then another cup of flour, and 
3 small teaspoonfuls of baking pow 7 der. Bake in 
lay ei "S. Mrs. Shoemaker. 

ICE CREAM CAKE, 
pound butter, 1 cup of sweet milk, 

2 cups of sugar, Whites of 3 eggs, 

3 cups of flour, 3 teaspoonfuls baking powder 

Flavor with almond oil. 



230 WIIXIAMSPORT COOK BOOK. 



Bake in jelly pans, and put together with the fol- 
lowing icing : 2 cups of pulverized sugar, 1 cup 
of water. Boil until it ropes ; have whites of 2 
eggs well beaten, to which add hot syrup, beating 
all the time ; add a pinch of cream tartar, and fla- 
vor with vanilla. Cheap, but very good. Miss A. IV. 

ICE CREAM CAKE. 

1 cup of su^ar and y 2 cup of butter beaten to a 
cream ; add y 2 cup of milk and 1 cup of flour, and 
beat again; then add 1 of cup flour and 2 teaspoon- 
fuls of baking powder, and lastly the whites of 3 
eggs beaten stiff, and extract. Bake in two layers. 

For filling: Beat the yolks of 3 eggs light, add 1 
cup of powdered sugar; put in a pan, set in another 
pan of water, and boil until it thickens. 

CHOCOLATE LAYER CAKE. 

3 e gg s — the whites, 1 cup of sweet milk, 

2 cups of sugar, y 2 cup of butter, 

3 cups of flour, 
2 heaping teaspoonfuls of baking powder. 
Bake half of the batter; and to the remaining 
half add y 2 cup of grated chocolate. When baked 
pile up alternately. Spread with chocolate icing. 

Mrs. J. S. T. 

CHOCOLATE CAKE ; or, DEVIL'S FOOD. 

PART FIRST. 

i cup brown sugar ^ cup milk, 

y 2 cup butter, 2^ cups flour, [powder. 

Yolks of 3 eggs, 1 teaspoonful baking 



WILLIAMSPORT COOK BOOK. 



231 



PART SECOND. 

i cup brown sugar, 
y 2 cup milk, 
1 cup grated chocolate. 
Set this on the stove until all is dissolved, but do 
not let it boil. When cold stir into part first. Bake 
in layers and put together with white icing. 

M. E. W. 

CHOCOLATE CREAM CAKE. 

1 y 2 cups of sugar, 
y 2 cup of butter, 

y 2 cup of sweet milk, 

2 cups of flour, good measure, 

2 eggs, 

1 even teaspoonful of soda, 
1 teaspoonful of vanilla. 

Chocolate Mixture: — 

3 squares of good chocolate, 
y 2 cup of sweet milk, 

y 2 cup of white sugar, 
Yolk of 1 egg. 
Beat the yolks, add milk, sugar, and chocolate 
scraped fine. Let come slowly to boiling-point, stir- 
ring constantly. When it thickens, ret aside to cool. 
Then beat the whites and yolks separately, dissolve 
soda in the milk, sift the flour, rub the butter and 
sugar together, add the yolks of eggs, the vanilla, 
then the chocolate mixture, then, alternately, flour 
and milk, a little each time, beating well between 
each addition. Stir in thoroughly, yet gently, the 



232 WILLIAMSPORT COOK BOOK. 



beaten whites of the eggs. Bake in three or four 
layers, remove carefully from the oven, as the cake 
is very delicate, and a slight jar will cause it to fall. 
Do not remove from pan until it is cool. You can 
fill in with the following : 

2 cups granulated sugar, 

10 large tablespoonfuls milk, 

Butter size of an egg, 

Vanilla to taste. 
Boil sugar and milk until it runs from the spoon. 
Then add butter; stir until cool, then vanilla. If 
it seems too stiff as it cools, a very little water may 
be added to thin it — not milk. This filling, with 
butter omitted, makes a fine frosting for cake. 
The cake is nice without the filling. 

Miss Geddes. 



CHOCOLATE CAKE. 

i cup of sugar, 2 cups of flour, 

y z cup of milk, 2 eggs plus i yolk, 

y 2 cup butter and lard 2 tablespoonfuls baking 
mixed, powder. 

y 2 cake of Baker's chocolate. 

i yolk of egg, 

y 2 cup of milk, 

y 2 cup of sugar. 
Put this on the stove and let it come 1 to a boil, 
and add to the batter while hot. Bake in layers. 

ICING. 

Whites of 2 eggs, 2 cups granulated sugar, y 2 
cup boiling water. Boil water and sugar ten min- 



WILLIAMSPORT COOK BOOK. 



233 



utes from time it begins to boil, and pour upon the 
well beaten whites. Stir well. Mrs. O. N. Miller. 

COCOANUT CAKE. 

Cream together 3/ of a cup of butter and 2 cups 
of white sugar ; then add 1 cup of sweet milk, 4 
eggs, whites and yolks beaten separately, the yolks 
added first to the batter and sugar, and then the 
whites; flavor with lemon or vanilla; mix 3 heap- 
ing teaspoonfuls of baking powder in three cups of 
flour sifted, and add last. Bake in jelly pans. 

Make an icing by beating the whites of 3 eggs 
and a cup of powdered sugar to a stiff froth. When 
the cake is cooled spread a thick layer of this frost- 
ing over each cake, and sprinkle very thickly with 
grated cocoanut. Mrs. J. IV. C. 

ORANGE CAKE. 

2 cups sugar, . A pinch of salt, 

2 cups flour, 2 teaspoonfuls of baking 

l / 2 cup of cold water, powder, 

The yolks of 5 eggs, Juice of 1 orange. 

The whites of 4 eggs, Bake in layers. 

Icing. — White of 1 e^o; beat to a stiff froth ; 10 
tablespoonfuls powdered sugar; the grated rind and 
juice of 1 orange. Spread on layer when cold. 

Mrs. H. M. 

ORANGE CAKE. 

Beat the whites of 3 and the yolks of 5 eggs sepa- 
rately ; stir to a cream 2 cups of sugar and ^ of a 
cup of butter; add 1 cup of cold water, 2^ cups of 



234 



WILLIAMSPORT COOK BOOK. 



flour, with 2 teaspoonfuls of baking powder and 
juice of i orange. Bake in two square tins. 

Frosting. — Whites of 2 eggs, 2 small cups of 
sugar, with a tablespoonful of orange juice saved 
from cake. When the cake is cold, join with this 
frosting and frost the top. Mrs. J. W. C. 

RIBBON CAKE. 
1 cup butter creamed with 2 cups sugar; 4 eggs 
(leaving out whites of 2), 1 cup sweet milk, 3 cups 
flour. 1 y 2 teaspoonfuls baking powder, heaped. 
Take out half of batter and spice, using 2 teaspoon- 
fuls cinnamon and 1 teaspoonful cloves. Bake in 
tins for layers, alternately white and dark, using the 
whites left out for icing. 

CREAM CAKE WITH CUSTARD FILLING. 
2 cups sugar, Whites of 6 eggs, 

y 2 cup butter, 3 cups flour, [powder. 

y 2 cup sweet milk, 2 teaspoonfuls baking 
Bake in moderate oven in layers. 
Filling. — 2 cups of sweet milk, boiling; add 2 
tablespoonfuls cornstarch, y 2 cup sugar, yolks of 
4 eggs, and a little cold milk. When cold, spread 
custard between layers. . Mrs. W:C. G. 

CREAM SPONGE. 
1 cup sugar, 
3 e £g s i 

1 cup sifted flour, 

2y 2 teaspoonfuls baking powder, 

2 tablespoonfuls water or milk. 
Bake in two layers. 



WILLIAMSPORT COOK BOOK. 



235 



Cream for Filling — y 2 pint milk, 1 egg, % 
cup cornstarch, y cup sugar, flavor to taste; boil. 

F. H. Cordon, Fredericksburg, Va. 

DEVIL'S FOOD. 

No. 1. — 1 cup of brown sugar, y, cake Baker's 
chocolate, x / 2 cup of sweet milk. Put in a double 
boiler and boil. 

No. 2. — 1 cup brown sugar, y 2 cup of sweet milk, 
y 2 cup butter, 3 eggs, the whites of 2 for frosting; 
1 large teaspoonful soda in the flour; 3 cups flour. 
When chocolate is cool, mix Nos. 1 and 2 together. 
Bake in layers. 

Mrs. Marsh. 

DEVIL'S FOOD. 

1 cup butter and 2 cups sugar, creamed; yolks of 
4 eggs beaten ; 2 teaspoonfuls vanilla, y 2 cup milk, 
1 cup cornstarch, 1 y 2 cups flour sifted, 2 teaspoon- 
fuls R. B. powder, whites of 4 eggs beaten stiff. 
Add melted chocolate last. Have y z cake Baker's 
chocolate melting on back of stove. 

Mrs. J. Thomas. 

A GOOD LAYER CAKE. 

Beat together until very light 3 eggs and 1 cup 
sugar ; add 1 cup of flour and 1 teaspoonful baking 
powder, then add 3 tablespoonfuls of melted butter 
and 4 tablespoonfuls of water. Bake in two layers 
in a quick oven. 

For filling take 1 tablespoon ful of milk and work 
in it enough powdered sugar to spread nicely, and 
your extract. 



236 WILLIAMSPORT COOK BOOK. 

LAYER CAKE. 
1 cup butter, 4 cups flour, 

1 cup milk, 6 eggs (whites last), 
3 cups sugar, 1 teaspoon ful soda, 

2 teaspoonfuls cream tartar. 
Bake in layers. 
Icing. — 1 cup of sugar, 1 cake of chocolate, the 
beaten whites of 2 eggs. Mrs. J. F. Strieby. 

DELICATE CAKE. 

2 cups granulated sugar, 1 cup of milk, 

}( cup of butter, 2}4 cups of flour, 

1 teaspoonful baking powder. 
Flavor to taste. Bake in 2 layers, with currants 
in one. Ice. 

LILY CAKE. 

y 2 cup butter, 3 teaspoonfuls baking 

1 cup sweet milk, powder, 

2 cups sugar, Whites of 5 eggs, 

3 cups flour, Flavor with vanilla, 
Bake in layers. Put between either chocolate or 

white icing. Miss L. Kraber, York. 



VELVET SPONGE CAKE. 

2 cups granulated sugar, 1 cup boiling water, 
Yolks of 6 eggs, 2 V 2 cups flour, [powder. 

Whites of 3 eggs, 1 tablespoonful baking 

Beat yolks a little ; add sugar and beat fifteen 
minutes ; add cup of water, then flour, and lastly 



williamsport cook book. 



237 



the well beaten whites. Flavor with vanilla. Bake 
in three layers and put together with orange icing. 

Mrs. Fra?ik S. Clapp. 

SPONGE CAKE— ROLL JELLY. 

3 eggs, 3 teaspoonfuls (level) bak- 

1 cup sugar, ing powder, 
6 tablespoonfuls cold 1 y 2 cups flour. 

water, Mrs. IV. C. G. 

ROEE JELLY CAKE. 

1 cup sugar, 1 cup flour, 4 eggs, 
1 teaspoonful baking powder, 
1 teaspoonful cold water. Mrs. J. S. T. 

JELLY ROLLS. 

3 eggs, whites and yolks beaten separate; 1 cup 
powdered sugar, 1 teaspoonful baking powder, 1 ta- 
blespoonful cold water. Beat yolks, sugar and water, 
then put in whites beaten stiff ; and last, the flour 
and powder. Bake in thin sheets, spread with jelly 
and roll while hot. Mrs. IV. Gibson. 

SPICE CAKE. 

2 cups brown sugar, i teaspoonful of soda, 
y 2 cup of butter, 1 teaspoonful allspice, 
23^ cups of flour, 2 teaspoonfuls cinnamon, 

1 cup of sour milk, y 2 teaspoonful cloves, 

2 eggs (1 white and 2 teaspoonful of grated 

yolks), nutmeg. 
Icing. — White of 1 egg beaten stiff, 1 cup sugar, 

4 tablespoonfuls of water put on the sugar and 



2 3 8 



WIIXIAMSPORT COOK BOOK. 



boiled 4 minutes, then poured over the white of the 
egg. Add i cup of seedless raisins spread between 
the layers. E. Jennie Crawford. 

WATER ICING. 

1 teaspoonfnl of gelatine, 

2 tablespoonfuls of warm water. 

Beat into it as much powdered sugar as it will 
take, or hold. Flavor to taste. Mrs. Fulton. 

CREAM CHOCOLATE ICING. 

2]/ 2 cups of sugar, 
^4 cup of milk. 
Boil three good minutes; pour into a bowl and 
beat until cold enough to spread on cake. Flavor 
with vanilla. Melt y± cake of chocolate and spread 
on the cream. Seidle, Montgomery. 

ICING OF NUTS. 

4 c gg s > beaten to a stiff froth, 
y± lb. of pulverized sugar added. 
Stir grated cocoanut and hickorynuts into a por- 
tion of this and spread between the cakes. Cover 
the top of cake with the remainder of the icing, 
and sprinkle grated cocoanut over it. 

Use i small grated cocoanut and i cup of hicko- 
rynuts. M. W. H., Montgomery. 



SMALL CAKES. 



LITTLE HICKORYNUT CAKES. 

i pound pulverized sugar, Whites of 6 eggs, 

1 pt. hickorynut kernels, % pound flour. 

chopped fine, Mrs. J. S. T. 

MACAROONS, 
i teacupful bitter almonds, pounded fine, 
3 e g'£ s > 

i teacupful sugar, 

Flour enough to make the dough stiff, to drop 
on tins. 

MACAROON RECIPE, 
i pound hickorynuts or walnuts, chopped fine, 

1 pound granulated sugar, 

2 tablespoonfuls flour, 

Whites of 5 eggs, beat very stiff. 
Add the sugar and beat until dissolved ; stir in 
the nuts and flour ; if not stiff, add flour. Flavor 
with vanilla. Drop on larded pans and bake in a 
moderate oven. 

COCOANUT MACAROONS. 

2 cups sugar, 2 cups flour, 

i cup butter, 2 teaspoonfuls baking powder, 

3 eggs, i grated cocoanut. 

Drop out of a spoon on sugar, roll round, then 
bake a light brown. Mrs. Harry Scholl 



240 WILLIAMSPORT COOK BOOK. 



LITTLE COCOAXUT CAKES. 

1 pound pulverized sugar, 6 tablespoonfuls flour, 
Whites of 6 eggs, 1 grated cocoauut. 

Mrs. J. S. T. 

COCOAXUT PYRAMIDS. 

1 pound of grated cocoauut, 
1 pound of pulverized sugar. 
Drop on pans and bake in a moderate oven until 
brown. M. H., Montgomery, Pa. 

CHOCOLATE PUFFS. 

Whites of 2 eggs, ij 2 oz. sweet chocolate, 

lb. pulverized sugar, 1 large teaspoon vanilla. 

M. W. H.. Montgomery. Pa. 

CHOCOLATE MACAROONS. 

2 eggs, 1 cup grated chocolate, 
2 cups sugar, 4 tablespoonfuls milk, 

y 2 cup butter, 2 teaspoonfuls baking powder, 
1 teaspoonful vanilla. 
Flour enough to make soft batter to roll out with 
the hand, making in little rings. Dip in sugar and 
bake. Mrs. W. Gibson. 

CHOCOLATE MACAROONS. 

1 lb. pulverized sugar, 1 teaspoonful cinnamon, 
1 cake chocolate, Whites of 6 eggs. 

Mrs. J. S. T. 



WILLIAMSPORT COOK BOOK. 



CHOCOLATE KISSES. 

1 pound sugar and 2 ounces of chocolate pound- 
ed together and finely sifted ; mix with the whites 
of eggs well beaten to a froth. Drop on buttered 
paper and bake slowly. k. D. B. 

MRS. HAYES' KISSES. 
2 cups walnuts, Whites of 7 eggs, beaten stiff, 
2 cups hickorynuts, 1 pound granulated sugar. 

Chop nuts fine and add 1 teaspoonful salt. Mix 
with sugar and eggs, and drop in a greased pan 
with a teaspoon. Montgomery. 

SHELLBARK KISSES. 

1 pound of pulverized sugar, 
1 pound of ground kernels, 
Whites of 6 eggs. 

SAND TARTS. 

1 pound sugar, 1 pound flour, 1 pound butter, 
1 whole egg and the whites of three. 
Work flour and butter together until light, then 
add the sugar and eggs; wash them with the yolks 
and put chopped almonds and cinnamon on before 
putting them in the oven. Bake a nice brown. 

SAND TARTS. 

2 pounds flour, 1 y± pounds butter ; rub these to- 
gether, then add 2 pounds of sugar and 3 well- 
beaten eggs ; mix and knead this very thoroughly 
the night before baking. Next morning roll very 
thin, using as little flour as possible in rolling ; then 



242 



WILLIAMSPORT COOK BOOK. 



wipe over the top with egg, sprinkle with cinna- 
mon, sugar a^d almonds. Bake a light brown. 

Jlrs. W. Gibsofi. 

CREAM PUFFS. 

Put y 2 pint of boiling water and 2 ounces of but- 
ter (about the size of an egg) into a saucepan. As 
soon as it boils, add hastily ]/ 2 pint of flour. Stir 
rapidly and continuously until the flour is thor- 
oughly cooked, sticking together and forming a ball 
which leaves the side of the pan clean as you stir it 
around. Take from the fire and add 1 whole egg; 
beat until smooth, then add another, and beat again, 
and so continue until vou have added 4 whole eggs. 
Place by spoonfuls on greased pans, and bake in a 
moderately quick oven about thirty minutes. 

Filling. — Put % of a pint of milk into a double 
boiler ; beat 4 eggs (without separating) and 4 ta- 
blespoon this of sugar together ; add to them 1 ta- 
blespoonful of cornstarch. Mix and stir the whole 
into the boiling milk ; stir constantly until rather 
thick. Take from the fire, add a teaspoonful of va- 
nilla, and turn out to cool. When shells and filling 
are cold, open the shells at one side and put the fill- 
ing into them, and if you like you can dust pow- 
dered sugar over them or coat the top with sweet 
chocolate. k. D. Borrows. 

CREAM PUFFS THAT NEVER FAIL. 

1 cup of hot water and x / 2 cup of butter; boil to- 
gether, and while boiling stir in 1 cup sifted flour, 
dry. Take from the stove and stir to a smooth 



WILLIAMSPORT COOK BOOK. 



243 



paste, and after this cools stir in 3 eggs, not beaten. 
Stir this five minutes. Drop in tablespoonfuls on 
a buttered tin ; they must not touch each other. 
Bake in a quick oven twenty-five minutes, being 
careful not to open the oven door oftener than once 
or twice. 

For the Cream. — 1 cup of sweet milk, y 2 cup 
sugar, 1 egg, 3 tablespoonfuls of flour. Flavor with 
vanilla. Boil until thick, and when this and the 
puffs are cool, open the puffs a little way and fill 
with the cream. Mrs. J. J. C. 

SPONGE CAKE. 
1 teacupful powdered sugar, 
3 e gg s ) 

y 2 teaspoonful cream tartar, 

teaspoonful soda, 
1 teacupful flour, 
Flavor with lemon — half the juice and half the 
rind of one. Bake twenty minutes in shallow tins. 

Mrs. 31. Tinsman. 

BOLIVERS. 

1 pint of baking molasses, 
y 2 cup of sugar, 
1 cup of buttermilk, 
1 cup of butter or lard (melted), 
1 tablespoonful soda dissolved in hot water. 
Mix lard, molasses and sugar together, then flour 
until stiff enough to drop. Ginger to suit taste. 

Mrs. L. L. Walton. 



244 



WILLIAMSPORT COOK BOOK. 



DROP 

i egg, 

i cup granulated sugar, 
i cup N. O. molasses, 
y 2 cup shortening, 



CAKES. 

y 2 cup cold water, 
i teaspoonful ginger, 
i teaspoonful cinnamon, 
Flour to make thick batter. 

Mrs. M. D. Hotchkiss. 



OAT FLAKE WAFERS- 

3 cups flour, i cap brown sugar, 

2 cups oat flake, i cup of lard, 

3 teaspoonfuls baking powder, 
i even teaspoonful salt. 
Water enough to mix. Roll very thin, prick, 
and bake in a quick oven. Use wheat flour in 
rolling. Mrs. J. S. T. 

GERMAN CAKES. 

i pound brown sugar, 4 teaspoonfuls cinnamon, 

1 pound flour, 2 teaspoonfuls soda, 

4 eggs, 2 tablespoonfuls milk, 

2 teaspoonfuls cloves, A little lemon. 

Drop in buttered pans. 5. 5. H. 

LITTLE POUND CAKES. 

1 % cups flour, 4 eggs, [powder. 

1 cup sugar, 1 teaspoonful baking 

Y± cup butter, 2 sweet cream. 

Mrs. J. S. T. 



WILLIAMSPORT COOK BOOK. 245 



HONEY CAKES. 

1 quart honey, ]/ 2 lb. butter. Heat together until 
the butter is melted. 1 tablespoonful of soda, dis- 
solved in ]/ 2 gill of boiling water ; 2 eggs, 2 lbs. 
flour. Let stand over night, roll and cut out, and 
wash with sugar. Miss L. Kraber, York. 

MOLASSES DROP CAKES. 

1 pint New Orleans molasses, 

7 tablespoonfuls shortening — ]/ 2 butter and lard, 
7 tablespoonfuls luke-warm water, . 

2 teaspoonfuls baking soda dissolved in hot water, 

(put this in last) ; 
Enough flour to make a stiff batter. 

Drop the cakes. 5". /. B. 

MRS. RUNKLE'S MOLASSES CAKES. 

1 cup sugar, 1 cup shortening, 

3 e gg s > 3 3 A CU P S flour > 

1 cup molasses, 1 tablespoonful soda, 

1 cup hot water, Spice to taste. 

Bake in gem pans. 

GEM MOLASSES CAKES. 
1 cup butter and lard, 3 eggs beaten separately, 
1 cup brown sugar, 2 tablesp'nfuls cinnamon, 

i}4 cup N. O. molasses, 2 nutmeg, 
1 cup sour milk, 1 teaspoonful cloves, 

2}( cups flour, 1 teaspoonful of soda dis- 

solved in 1 tablespoonful boiling water. 
Fruit added is a desirable addition. Bake in gem 
pans. e. & S. B. 



246 WILLIAMSPORT COOK BOOK. 



SPICE CAKES. 
1yd cups of lard and butter mixed, \]/ 2 cups 
brown sugar, 2 cups baking molasses, 1% cups sour 
cream or buttermilk, 4 cups sifted flour, 3 nutmegs, 

1 y teaspoonfuls of cloves, 3 tablespoonfuls cinna- 
mon, 1 large teaspoonful of soda dissolved in a ta- 
blespoonful of boiling water, iy cups of currants, 
4 eggs beaten together very light. Bake in small 

pans. Mrs. Garrett Tinsman. 

SPICE CAKES. 
y 2 cup butter and y cup lard, well creamed; 1 
cup brown sugar, 1 cup New Orleans molasses, 1 y 2 
nutmegs, 3 tablespoonfuls cinnamon, 1 tablespoon- 
ful cloves, 3 eggs beaten together, 1 cup sour milk, 
3 cups of flour, 1 cup of currants floured, 1 tea- 
spoonful soda in 1 tablespoonful boiling water. 

S.J.B. 

JEFFERSON CAKES. 

2 small cups of sugar, 2 small cups of flour, 

1 small cup of butter, 4 eggs beaten separately. 

Bake in small tins with a small piece of citron 
in the centre. s. A. R. 

GOLDEN PLUNKETS. 

y pound of butter beaten to a cream, 1 cup of 
pulverized sugar added gradually. Beat until very 
light, then add the well beaten yolks of 8 eggs and 
y cup of milk. Mix together 6 ounces of flour 
and 1 ounce of cornstarch. Beat until smooth ; 
add 1 teaspoonful baking powder and 1 tablespoon- 
ful of lemon juice. Bake in small scalloped patty 
pans. M. W. H., Montgomery. 



WIIXIAMSPORT COOK BOOK. 



247 



GINGER SNAPS. 

1 cup of shortening, butter and lard, 

1 cup of brown sugar, 

1 cup of molasses. 
Put on the stove and let come to a boil ; take off 
and let cool, then add a small tablespoonful of soda 
dissolved in a quarter of a cup of boiling water ; 
flour enough to make stiff enough to roll out ; 
spices to suit the taste, a pinch of salt and a little 
sprinkle of red pepper. 

GINGER SNAPS. 

1 lb. granulated sugar, r teaspoonful soda, 

1 cup molasses, 1 teaspoonful cinnamon, 

1 cup lard, _ 1 teaspoonful ginger, 
y 2 cup cold water, 1 teaspoonful salt. 

Flour enough to make stiff ; roll very thin. 

Mrs. Young. 

SUGAR SNAPS. 

1 cup of butter, beaten to a cream, 

2 cups soft white sugar, 1 teaspoonful soda, 

3 eggs, 1 tablespoonful ginger, flour to roll. 

Mrs. W. Menges, Montgomery, Pa. 

GINGER SNAPS. 



1 quart of molasses, 
1 teacupful of sugar, 
1 tablespoonful of soda. 



2 cups of lard, 
Salt and cinnamon. 

Mrs. J. H. A. 



248 



WILLI A MS PORT COOK BOOK. 



MOLASSES GINGER SNAPS. 

1 pint N. O. molasses, 1 tablespoonful ginger, 
1 pint melted lard, 1 tablespoonful soda. 

Flour to roll. Keep in dry place after being 
baked. Mrs. W. Menges, Montgomery, Pa. 



GINGER SNAPS. 

8 cups flour, 1 large teaspoonful soda, 

1 cup butter, 1 teaspoonful vinegar, 

1 cup sugar, ■ 1 small teaspoonful salt, 

2 eggs, 2 tablespoon fuls ginger, 

A little pinch of cayenne pepper. 
Rub butter and flour, mixing in at same time 
salt and spices. Make a hole in centre and put in 
1 pint N. O. molasses ; dissolve soda in boiling 
water, add to molasses; beat eggs and add, also the 
vinegar. Mix, roll out, and bake in quick oven. 

Mrs. E. S. H. 



DROP GINGER CAKE. 

1 y 2 cups of molasses, 
1 cup of brown sugar, 

1 cup of butter and lard mixed, 

2 pcrcrs 

5 cups of flour, 

2 teaspoonfuls of soda dissolved in a cup of boiling 
water, 

2 teaspoonfuls ginger, 1 teaspoonful cloves. 

Mrs. W. W. A. 



WILLIAMS PORT COOK BOOK. 



249 



OLD-FASHIOXED GIXGER CAKES. 

1 qt. best New Orleans molasses, 

1 pt. melted shortening — 2 < lard, I 3 butter, 

1 pt. good sour or butter milk, 

2 heaping tablespoonfuls soda. 

Beat the molasses and shortening together, dis- 
solve soda in milk, stir in flour until it is a stiff" 
batter, spice to suit taste. 

These cakes should be mixed in the evening and 
stand in a cool place over night. In the morning 
the dough will be stiff enough to handle and roll 
without much flour. The success of these cakes 
depends on not getting them too stiff. 

M. E. W. 



EXCELLENT GIXGER PUFFS. 

1 cup sugar, 1 tablespoonful soda. 

*4 cup butter, 1 cup water, 

1 cup molasses, A little salt, 

1 egg, 4 cups flour. 

1 tablespoonful ginger, Bake in gem irons. 

Mrs. L. McDowell. 



GIXGER BREAD. 

1 cup of sugar, 1 cup of butter, 

1 cup of molasses, 2 or 3 eggs, 
2 teaspoonfuls soda dissolved in 1 cup hot water, 

33^ cups of flour. 
Spice to taste. Bake in a slow oven in small 
tins. 5. A. R. 



250 



WILLIAMSPORT COOK BOOK. 



SOFT GINGER DROPS. 

2 cups baking molasses, 

y z cup of brown sugar, 

i cup of sour milk, 

r cup of butter or lard, or mixed, 

1 tablespoonful of soda. 

2 eggs, 

2 tablespoonfuls ginger, 
A little cinnamon, and flour sufficient to drop from 
the spoon. Mrs. B. C. 

GINGER CAKES. 

3 eggs, y 2 pint of shortening, 

i pint of molasses, y 2 pint of thick milk, 
y 2 pint of sugar, 3^ pints of flour, 
1 tablespoonful of soda dissolved in water, 
1 large tablespoonful of ginger, 
Cinnamon and cloves to taste. 

Mrs. Strickle r, York. 

BOSTON COOKIES. 



1 cup butter, 

1 y 2 cups sugar (brown), y 2 teaspoonful soda, 

2y 2 cups flour, Pinch of salt, nutmeg and 
iy 2 cups raisins, chop'd cloves. 

fine, Drop from a spoon. 

Mrs. J. B. Emery. 

BOSTON COOKIES. 

1 cup of butter, 3 eggs, 

iy cup of sugar, 1 teaspoonful nutmeg, 



WILLIAMSPORT COOK BOOK. 



2 cups of flour, i teaspoonful of soda dis- 

1 yi cup of raisins, seeded solved in hot water, 

and chopped fine, Pinch of salt. 

Drop in small drop cakes. Miss E. L. Piper. 

SUGAR COOKIES. 

2 cups of sugar, 2 teaspoonfuls baking 
1 cup of butter, powder, 

1 cup of sweet milk, Grated rind and juice of 1 

2 eggs, lemon. 

Make stiff enough to roll, with flour, and sprinkle 
granulated sugar. Very nice. Mrs. Shoemaker. 

GINGER COOKIES. 

1 cup of molasses, 7 tablespoonfuls of butter. 

1 cup of white sugar, 1 tablespoonful of ginger, 

3 eggs, 1 tablespoonful of soda. 
Dissolve soda in 2 tablespoonfuls of hot water, 

and make stiff with flour to roll nicely. 

Mrs. Shoemaker. 

BROWN FLOUR COOKIES. 

2 cups of sugar, 1 pint milk, [powder, 

1 cup of lard, 2 teaspoonfuls baking 

A pinch of salt, enough brown flour to . roll out. 
The less flour the better. Mrs. Todhunter, Ohio. 

CHOCOLATE COOKIES. 

2 cups of sugar, j cup chocolate (grated), 
y 2 cup butter, 2 eggs, 

2 teaspoonfuls baking powder. 
Flour to stiffen. Flavor — vanilla. M. H. 



252 WILLI AMSPORT COOK BOOK. 



COOKIES. 

4 eggs, 1 cup butter, 

2 cups A sugar, 1 teaspoon ful soda. 

If flavored with the juice of 1 lemon add 1 more 
cup of sugar. E.Jennie Crawford. 

NEW YEAR'S COOKIES. 

1 pound butter, 2 pounds sugar, 

3 pounds flour, 2 eggs, 
y 2 pint sweet cream Nutmeg. 

Roll this and sprinkle with sugar. 

Mrs. A. L. Ransom. 

COOKIES. 

2 cups sugar, 1 cup butter, )/ 2 teaspoonful soda 
dissolved in a little vinegar, 4 eggs. Make thin. 
Bake quickly. Mrs. F.J. Burrows. 

COOKIES. 

1 cup sugar, 

1 cup butter, 

2 eggs, 

y 2 teaspoonful soda dissolved in boiling water, 
2 teaspoonfuls of vanilla. 
Flour enough to roll thin and bake in a quick 
oven. Mrs. IV. W. Achenbach. 

MOEASSES COOKIES. 

1 cup molasses, 
1 cup brown sugar, 
1 cup lard, 



WILLIAMSPORT COOK BOOK. 



253 



i teaspoonful soda dissolved in 3 teaspoon- 

fuls boiling water, 
A little salt and pepper, 
Cloves and ginger to taste. 
Mix stiff and roll thin. Mrs. W. W. A. 

FRUIT COOKIES. 

3 eggs, ]/ 2 teaspoonful nutmeg, 

1 cup butter, 1 teaspoonful cloves, 

1 y 2 cup brown sugar, 1 ]/ 2 teaspoonful cinnamon 

1 ]/ 2 cup raisins, chopped y 2 teaspoonful soda, dis- 

fine, solved in water. 

2 x y 2 cups flour, Pinch of salt. 

FRUIT COOKIES. 

1 cup butter, 1 teaspoonful soda, 

2 cups sugar, 3 tablespoonfuls of sweet 
5 cups flour, milk. 

2 eggs, 1 pound raisins. 

Rub the flour and butter together thoroughly. 
Beat the eggs (without separating); add sugar; put 
the milk with the soda ; seed and chop well the 
raisins, and flour them. Roll with as little flour as 
possible, rather thin. Sprinkle with mixed sugar 
and cinnamon. Mrs. A. D. Lundy. 

OAT FLAKE COOKIES. 
1 cup of sugar, 1 large teaspoonful of cin- 

1 cup of butter and lard namon, 

mixed, 2 tablespoonfuls of milk, 

2 eggs, 2 y 2 cups of oat flake, 

y 2 teaspoonful of soda, Flour enough to roll nicely 

Mrs. J. F. Strieby. 



254 WILLIAMSPORT COOK BOOK. 



COCOANUT COOKIES. 

2 cups sugar and i ^ cups butter creamed ; l / 2 
paper of cocoanut, i cup sweet milk with ]/ 2 tea- 
spoonful of soda, 2 cups flour. Stir together, then 
add flour, with i teaspoonful cream tartar. Roll 
thin. Mrs. A. L. Ransom. 



GINGER COOKIES. 

2 x / 2 cups N. O. molasses, 73 cup cold water, 
1 cup of sugar, 3 teaspoonfuls soda, 

1 cup of lard, 1 teaspoonful salt, 

1 teaspoonful ginger, 
Flour enouoh to roll out easily. 

SUGAR COOKIES. 

2 cups sugar, 1 cup sour cream, 

1 cup butter, 3 eggs, 

3 teaspoonfuls baking powder. 
Add flour enough to roll them. 



GINGER COOKIES. 

1 quart of N. O. molasses, 
1 cup of brown sugar, 
1 cup of water, 
1 very large cup of lard, 

1 tablespoonful of ginger, 

2 tablespoonfuls of soda dissolved in a little hot 

water. 

Roll, not too thin, Mrs. T. H. H. 



WIIXIAMSPORT COOK BOOK. 



255 



GINGER COOKIES. 



3 cups N. O. molasses, 
1 cup butter and lard, 
3 e ggs, 

1 tablespoonful ginger, 



1 tablespoonful cinnam'n, 

2 tablespoonfuls soda, 
1 pinch of salt. 

Do not mix very stiff. 

E. Jennie Craiuford. 



GINGER CAKES. 

3 pints of flour, 1 tablespoonful of ginger, 

2 cups of molasses, 1 tablespoonful cinnam'n, 

1 cup of melted butter, y 2 cup of hot water, 
1 tablespoonful of soda. 
Stir all together into a soft dough, and set on the 
ice to get very cold, then they can be easily rolled 
out without any more flour. They are best rolled 
about one inch thick, and baked in quite a quick 
oven. Mrs. J. J. C. 



GRANDMOTHER'S GINGER CAKES. 

1 quart of N. O. molasses, 

Y± tincupful of melted butter and lard, 

The same of sour buttermilk, 

1 tablespoonful of soda in the milk, 

2 large tablespoonfuls of ginger, 

y 2 small teaspoonful of powdered alum, thrown 
in the last thing, 

Flour enough to mix a soft dough, as soft as you 
can roll out. 

Bake in a quick oven. Mrs. W. Taylor. 



256 



WILLIAMSPORT COOK BOOK. 



DROP GINGER CAKES. 

1 teacupful molasses, 1 teacupful brown sugar, 
1 teacupful butter, 4 eggs, 

1 teacupful sour milk, 3 teaspoonfuls of soda. 
Flour enough to make a stiff batter. 
Drop in pan. Mrs. A. S. Rhoads. 

GINGER JUMBLES. 

1 cups of butter, 1 teaspoonful of soda and 

3 cups of sugar, just enough milk to dis- 

5 eggs, solve the soda, 

y 2 cup of ginger, Flour enough to roll out 

very thin. 



FRENCH COOKIES. 
3 cups of flour,, 

2 cups of light brown sugar, and ^ of a cup of 
butter and lard mixed. Work together like pie- 
crust, and until it is like fine crumbs. Then take 
^ of a cup of buttermilk and dissolve it in y 2 tea- 
spoonful of soda. Use just enough of this to make 
the crumbs stick together, and no more. Take 
some on your board, work it quite a good deal, roll 
very thin — the thinner the better — and bake to a 
nice brown. 

COCOANUT JUMBLES. 

2 eggs, 3 cups of flour, 

2 cups of sugar, Gratings of one large co- 

1 large cup of butter, coanut. Mrs. J. S. T. 



WILLIAMSPORT COOK BOOK. 



257 



JUMBLES. 

1 lb. of flour, 1 lb. of sugar, 

1 lb. of butter, 4 eggs, 
1 nutmeg. . 

Flour the board and hands sufficiently not to stick ; 
roll with hands a small piece of dough into sticks; 
cut required length; join ends, forming size neces- 
sary for the jumble. Grease a pan and do not lay 
too closely; put into oven long enough to spread; 
remove and dredge with granulated sugar; then bake 
from fifteen to twenty minutes, or until done. 

RAISIN JUMBLES. 
1 cup of chopped raisins, A little cloves, cinnamon 
1 cup of sugar, and nutmeg, 

l 2 cup of butter, Flour to make them stiff 

1 egg, enough to roll out. 

Mrs. IV. 

CHOCOLATE JUMBLES. 

1 cup butter, 4 eggs, 

2 cups sugar,, 3 teaspoonful baking pow- 

3 cups flour, der, 

2 cups grated chocolate, Roll very thin. 

Mrs. J. S. T. 

OLD-FASHIONED JUMBLES. 
2 cups of sugar, 1 teaspoonful of soda, 

1 heaping cup of butter, 1 teaspoonful of salt, 
1 cup of sour milk, 2 eggs, 

Flavor with nutmeg, 
Flour enough to mix a soft dough, as soft as can 
be rolled out. Mrs. W. Taylor. 



2 5 8 



WIIXIAMSPORT COOK BOOK. 



JUMBLES. 

1 cup butter, 4 eggs, 

2 cups sugar, 1 teaspoonful of soda, 
1 cup milk, 6 cups of flour. 

Mrs. J. H. A, 



ROSE JUMBLES. 

1 % lb. of flour, 2 tablespoonfuls of rose 

lb. of butter, water, 
1 lb. of sugar, 3 eggs. 

Roll in sugar; put in pan and bake a nice brown. 

Mrs. J. C. S. 

VANILLA JUMBLES. 

1 cup butter, 2 teasp'nfuls cream tartar, 

1 cup sugar, 2 teaspoonfuls vanilla, 

2 eggs, Flour to roll soft and thin. 
1 teaspoonful of soda dissolved in 2 tablespoonful of 

milk. Sprinkle with sugar. Mrs. F. Dietrick. 

FASTNACHT CAKES. 

1 pint of milk, 1 cup of sugar, 
y 2 cup of yeast, y 2 cup of lard, 
3 eggs and a little salt. 
Mix the milk, yeast and flour together thoroughly 
like bread dough, (not too stiff), and set it to rise. 
When light, add the sugar, lard, eggs and salt. Roll 
and cut out; lay them on the bread board and let 
rise again. Cook in hot lard. Polly. 



WILLIAMSPORT COOK BOOK. 



259 



ANNIE'S CRULLERS. 

2 cups of sugar, 2 cups of sour milk, 

y 2 cup of butter, y 2 wine glass of brandy, 

2 eggs, Flour to roll out tolerably 

1 teaspoonful of soda dis- stiff, 
solved in hot water, 



CRULLERS. 

1 lb. sugar, 1 teaspoonful of soda, 

1 pint sweet milk, 1 heaping teaspoonful of 

iy 2 oz. butter, cream tartar, 

3 e gg s > 2 % lb s - °f flour- 

Put soda and cream tartar in flour. 

Miss A. Wogan. 



DOUGHNUTS. 

1 cup sugar, 3 teaspoonfuls butter, 

1 cup sweet milk, 1 quart flour, 

3 teasp'nfuls baking powder, 2 eggs, nutmeg. 

Mrs. Harry ScholL. 

DOUGHNUTS. 

3 eggs, 1 cup milk, 

2 cups sugar, 3 teasp'nfuls baking pow- 
y 2 cup butter, der mixed in flour. 

Beat the whites and yolks of eggs separately; 
beat sugar and butter together ; then stir in eggs, 
milk, and flour enough to roll out ; flavor with nut- 
meg; a little salt. Mrs. J. W. C. 



2 DO WILLI AMSPORT COOK BOOK. 



DOUGHNUTS. 

4 cups flour, i cup sugar, 

2 eggs, y 2 nutmeg, 

i cup half cream and milk, 

Mrs. Thomas Millspaugh. 

DOUGHNUTS. 

3 eggs, butter size of a walnut, 2 cups of sugar; 
beat very light and add jyi cups of milk, i tea- 
spoonful of cream of tartar, y teaspoonful of soda, 
a little nutmeg ; flour to make a soft dough. 

Very good. Mrs. M. G. 

DOUGHNUTS, 

3 eggs, i cup of sugar, y teaspoonful of salt ; 
beat very light. Now beat in 5 tablespoonfuls of 
melted lard ; add 1 cup of milk, 1 tablespoonful of 
vanilla, a little grated nutmeg, 4 teaspoonfuls bak- 
ing powder sifted in with flour to make a soft 
dough. Turn three or four times while cooking. 

Mrs. R. H. Faries. 

DOUGHNUTS. 

5 tablespoonfuls of melted lard, 3 eggs, 1 cup of 
sugar ; beat very light. Add 1 cup of sweet milk, 
1 teaspoonful of soda, 1 y 2 teaspoonfuls. cream of 
tartar, rind of 1 lemon. Mrs. L. S. 

DOUGHNUTS. 

12 tablespoonfuls sugar, 6 tablespoonfuls melted 
butter, 2 eggs ; beat well together. 1 pint of sour 
milk (do not quite fill the cup), and y 2 teaspoonful 



WILLIAMSPORT COOK BOOK. 26 1 



of soda dissolved in a little sour milk. 1 teaspoon- 
ful baking powder in the flour. Roll out soft and 
fry. Mrs. G. C. 

RAISED DOUGHNUTS. 

1 quart of milk, 4 eggs, 

1 small cup of sugar, y 2 cake compressed yeast, 
1 teaspoonful of salt, or ]/ 2 cup of soft yeast, 
About 2 tablespoonfuls butter. 
Scald the milk, add the butter and sugar, let it 
cool off ; add the flour and yeast, and make a dough 
stiff enough to stir with a spoon. Let this stand 
over night. In the morning beat the eggs together 
and add to the mixture, then add flour enough to 
make a stiff dough, being careful not to get it too 
stiff. Let this rise again and roll out and cut with 
a cutter that cuts a hole in the middle ; let them 
stand about one and one-half hours and then fry in 
boiling lard. Sprinkle sugar over them. 

5. J, B. 

DOUGHNUTS. 

Heat 111 1 pint of new milk, 1 cup of butter and 
lard, mixed ; 2 cups of sugar, y 2 cup of mashed 
potatoes, a little salt, 1 cup of yeast, 2 eggs. Set 
to raise after dinner ; mould in a loaf at bed time. 
In the morning roll out, cut in rings, lay them 
in a warm place to raise. Boil in lard. 

5. A. R. 



CONFECTIONERY. 



"Sweets to the sweet." 



MOLASSES TAFFY. 

i quart N. O. molasses, i pint of white sugar, 
]/ 2 cup of butter. 
Boil until it is brittle when tried in cold water. 
Do not put in the butter until the taffy is nearly 
done. Pour in cold, greased pans. Mrs. N. B. B. 

POP CORN BALLS. 

Use the same receipt as for taffy, and stir in the 
popped corn until it absorbs all the molasses. 

i qt. of molasses will make a large pan of pulled 
taffy and at least two dozen corn balls. 

Mrs. N. B. B. 

POP CORN BALLS. 

Boil i tablespoonful of granulated sugar and i 
tablespoonful of water to a thin syrup ; add i tea- 
spoonful gum water and boil a minute longer. Pour 
over a dish of pop corn ; stir well and shape into 
balls with the hands. 

If a pink color is desired, roll the balls in a little 
cochineal. Mrs. J. H. Young. 



WILLIAMSPORT COOK BOOK. 



263 



MOLASSES CANDY. 

1 cup molasses, A little butter, 

1 cup sugar, 1 tablespoonful vinegar. 

Boil until it hardens when dropped into cold wa- 
ter. When done, a little soda. Mrs. J. H. Young. 

TAFFY. 

1 lb. white sugar, 1 tumbler of water, 

1 wine glass of vinegar, Flavor with vanilla, 
Boil one-half hour; pull quickly, until very white. 

CHOCOLATE CREAMS. 

1 cup of sugar, 1 cup of milk, 

1 cup of molasses, 1 cup of chocolate. 

Boil until it drops hard in water. 

FRENCH CREAM CANDY. 

The whites of 1 or more eggs ; an equal quantity 
of water. Stir in the confectioner's sugar until the 
mixture is stiff enough to mould into shape with 
the fingers. Flavor with vanilla. 

COCOANUT CANDY. 

4 cups of water, 4 spoonfuls of vinegar, 

2^2 cups fine white sugar, Butter size of an egg. 

Boil until thick, about three-quarters of an hour. 
Just before removing stir in 1 cup desiccated cocoa- 
nut, and lay in small flat cakes on buttered plates 
to cool and harden. Mrs. J. Thomas. 



264 



WILLIAMSPORT COOK BOOK. 



BUTTER SCOTCH. 

1 y 2 cups light br. sugar, y 2 cup molasses, 

y 2 cup butter, y 2 teaspoonful vinegar. 

A. A. D. 

CHOCOLATE CARAMELS. 

2 cups light brown sugar, 1 cup milk, 

y 2 cup molasses, 1 large tablespoon butter, 

y cake Baker's chocolate. 
Pour in pans when nearly cold. Cut in squares. 

A. A. D. 

CHOCOLATE CARAMELS. 

Stir together in a sauce pan, 4 cups of granulated 
sugar, 3 tablespoonfuls glucose, or y teaspoonful 
of cream of tartar, 1 cup boiling water. Boil the 
mixture until it snaps when tested in water. Do 
not stir while boiling ; then add 1 cup of cream, 
y cup of butter, y cake Bakers chocolate, grated 
fin\ Place mixture over fire and boil slowly, stir- 
ring all the time, until it hardens when dropped in 
cold water. Remove from stove and add a large 
teaspoonful of vanilla. Pour in buttered pans. 
When cold, cut in squares. 

Mrs. W. Menges, Montgomery, Pa. 

BUTTER SCOTCH. 

y 2 cup of butter, 1 cup of molasses, 

1 cup of sugar, 2 teaspoonfuls of vanilla, 

6 tablespoonfuls of vinegar. 

31. W. H., Montgomery, Pa. 



WILLIAMSPORT COOK BOOK. 



26q 



MAPLE SUGAR CANDY. 

One cup of maple sugar, 1 2 cup of water, small 
bit of butter; boil ten minutes. When done add 
1 teaspoonful of vanilla, and pour into buttered 
tins. It must not be stirred. 

NUT CANDY. 

Put into a bright tin pan, or a granite-ware kettle, 
1 pound of granulated sugar, and 1 large cupful of 
water ; cook slowly half an hour, then add 1 table- 
spoonful of hot vinegar, removing the scum as it 
rises ; boil until the threads snap like glass. Stir 
in any kind of nuts cut fine ; pour into a buttered 
pan, and when nearly cold mark with a knife in 
narrow strips. 



266 WILLIAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



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WILLIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



• WIIvLIAMSPORT COOK BOOK. 



PICKLES AND CATSUPS. 



" Pickles generally are considered provocatives to appetite." 



PICKLES. 

% pound of salt, i ounce of pepper, 

2 ounces of garlic, i ounce of yellow mustard 

2 ounces of ginger, y± oz. of cayenne pepper. 

2 ounces of celery seed, Boil in 4 qts. of vinegar. 

All the spices ground except the allspice. 

Wash and wipe the cucumbers, put in jars, and 
pour the. vinegar, &c, over them hot. Mrs. W. 

SMALL CUCUMBERS OR GHERKINS. 

Put them in a salt brine that will carry a potato. 
Allow them to remain in this twenty-four hours; re- 
move and wipe dry; then put in a kettle with suffi- 
cient weak vinegar to cover, and a piece of alum 
size of a hickorynut; spread over them horseradish 
or grape leaves ; allow them to remain on the back 
of the stove all day, or sufficient time to become 
heated through well. Then take out, put in glass 
jars, put fresh vinegar in the kettle, with whole 
cloves, mustard seed, pepper — red and black — or 
1 heaping tablespoonful of prepared spices. iVllow 
to boil, then pour over hot and seal. I have never 
lost any pickles prepared as above. 

Mrs. W. A. Schreyer, Milton. 



WIXUAMSPORT COOK BOOK. 



277 



GHERKIN PICKLES. 

To every 100 gherkins, 1 pint of salt. Pour over 
all boiling water, and let stand one day. Line the 
kettle with vine leaves and cover gherkins with best 
vinegar, and let them slowly come to a scald. Add 
brown sugar, spices, a few small onions and green 
peppers with the seeds extracted. Good. 

Mrs. M. K. W. 

SMALL PICKLES. 

To 50 pickles, y 2 teacupful of fine salt in water 
to cover the pickles ; boil in a brass kettle and pour 
it over boiling hot three mornings. Take them out 
of the salt water and wipe them dry, put in the jar. 
Boil in vinegar a few pieces of mace, sharp pepper 
pods, and sugar to taste ; pour over hot. Seal up 
tight. 5. a. R. 

MIXED PICKLES. 

% peck of green tomatoes, 
8 large onions, 
10 cucumbers, 

1 head of cabbage, (medium size); 

(all the vegetables cut up coarse); 
y pound of ground mustard, 
Small quantity of red pepper, 
y 2 ounce of celery seed, 
y 2 ounce of ground cinnamon, 
1 ounce turmeric, 
y 2 pint of grated horseradish. 
Sprinkle vegetables with salt and let them stand 
all night and drain off next morning. Then pour 



2 7 8 



WILLIAMSPORT COOK BOOK. 



over equal parts of vinegar and water and let it 
stand two clays, and drain off. Then mix all the 
vegetables and spices, except the ground mustard, 
and pack in a jar. 

Boil 3 quarts of strong vinegar and pour over 
pickles for three mornings in succession; the last 
morning, while boiling, add x / 2 pound of brown 
sugar ; when cold, add the ground mustard mixed 
well in cold vinegar, pour it over the pickles and 
tie up tightly. Mrs. S. Edwards, Vallamont. 

MIXED MUSTARD PICKLES. 

2 quarts very small pickles, 
2 quarts small onions, 
2 large cauliflowers, 

1 quart string beans, 

2 quarts large pickles cut small, 
4 green mangoes cut fine, 

i quart green tomatoes cut lengthwise. 
Cook all separately in salt water. When tender, 
put in ice-cold alum water to harden. 

DRESSING. 

y 2 pound yellow mustard, 
i ounce ground turmeric, 
4 teaspoonfuls celery seed, 
Three cups sugar, 
Y± cup flour, 
4 quarts vinegar. 
Heat vinegar and stir in the above ingredients ; 
simmer one hour and bottle while hot. 

Mrs. J. Thomas. 



WILLIAMSPORT COOK BOOK. 279 



MIXED PICKLES. 

300 very small cucumbers, 

1 pint very small white onions, 
y 2 peck sliced green tomatoes, 

peck small green string beans, 

2 bunches cauliflower cut in small pieces, 
y 2 pint nasturtion seed. 

1 large green and 1 large red pepper, 

1 large piece horseradish cut in small pieces. 
Sprinkle 1 pint of salt, or more if needed, over 

cucumbers, onions, tomatoes, beans, cauliflower and 
nasturtion seed, and put in a bag and drain until 
morning, then put all in a kettle and cover with 
best cider vinegar. 

Add 1 or 2 lbs. brown sugar, according to 
strength of vinegar, 

2 tablespoonfuls whole mace, 
2 tablespoonfuls turmeric, 

2 tablespoonfuls ground yellow mustard, 
2 ounces mustard seed, 
2 ounces celery seed, 

1 tablespoonful whole pepper tied in a bag. 
Put on back of range and allow it to stand one 
hour or more ; then boil about twenty minutes. 
Take pickles from kettle and pack in bottles or jars, 
and boil the mixture down until about enough to 
fill bottles. Mrs. Edward J. Gray. 

CUCUMBER CHOW-CHOW. 

To every quart of thinly sliced cucumbers, 1 
large onion and 2 large sweet peppers ; cut the 



28o 



WILLIAMSPORT COOK BOOK. 



peppers fine and slice the onion. Lay in layers 
and sprinkle well with salt for three hours. Squeeze 
out several times. Have ready enough good vine- 
gar to cover, boiling, allowing to each quart 1% 
tablespoonfuls of white mustard seed, i teacup of 
sugar, i tablespoon ful of celery seed, and a little 
horseradish. Boil spices and vinegar for a short 
while, then throw in the cucumber, onion and pep- 
pers ; boil five or ten minutes ; put in jars. 

Mrs. Fulton, York. 

CHOW-CHOW. 

y lb. white sugar, 2 dozen cucumbers 

y 2 lb. yellow mustard, 1 pint lima beans, 
y lb. mustard seed, 1 pint string beans, 

2 quarts cider vinegar, 1 pint corn, 
6 red peppers, y 2 head cabbage, 

1 pint onions, 1 bunch celery. 

Cut and salt cucumbers and peppers ; boil veget- 
ables until soft, separately. Mix the mustard with 
a little vinegar, then mix all together ; bring to a 
boil. Add salt to taste. Put away in air tight jars. 

Mrs. C. C. M. 

GREEN TOMATO OR CUCUMBER PICKLES. 

Slice 1 peck of green tomatoes or cucumbers, 12 
large onions ; sprinkle each layer with salt and set 
by twenty-four hours ; then drain through a sieve, 
and put in a kettle, layers of tomatoes, onions and 
spices, alternately. Cover all with strong vinegar, 
and let simmer until they cook clear. 1 bottle of 
mustard, 2 pods green peppers, y pound of white 



WILLIAMSPORT COOK BOOK. 



28l 



mustard seed, 1 oz. celery seed, 1 oz. each of cloves, 
allspice, mace and black pepper, 2 pounds sugar. 
Cover with oil when putting in jars. 

F. H. Corson, Fredericksburg, Fa. 

CHOW-CHOW. 

4 onions, 2 lbs. brown sugar, 2 pints vinegar, 
2 tablespoonfuls of black pepper, 
2 tablespoonfuls allspice, 
2 tablespoonfuls celery seed, 
y pint mustard seed, 
1 tablespoonful ground mustard. 
The cabbage and onions must stand in strong 
salt and water two hours, then place in brass kettle 
with vinegar, spices and sugar. Boil until syrup 
is formed. F. H. Corson, Fredericksburg. Fa. 

CHOW-CHOW. 

y 2 peck green tomatoes, 1 pint grated horseradish, 
2 large heads of cabbage, y 2 lb. white mustard.seed 
15 large onions, sliced, 1 oz. celery seed, 
25 cucumbers, y 2 teacup ground pepper, 

1 qt. little onions, whole, 1 oz. turmeric. 

Chop tomatoes, cucumbers, cabbage and onions 
in small pieces, and pack down in salt over night. 
Next morning drain them off and put them in soak 
for a day or two in vinegar and water, about half 
and half. Then drain off again ; mix the spices in 
well ; boil 1 y 2 gallons of good vinegar and pour it 
over them three mornings; the same vinegar poured 
off, heated and used. Before scalding the last time, 
add two boxes of mustard (small), y 2 pint of olive 



282 



WILLIAMSPORT COOK BOOK. 



oil and three pounds of sugar. This makes about 
three gallons of chow-chow. 

C. Smith, Washington, D. C. 

YELLOW PICKLES. 

i gallon vinegar, y 2 lb. celery seed, 

y 2 lb. brown sugar, y 2 oz. whole pepper, 

y 2 lb. ground mustard, y 2 oz. allspice, 
y 2 oz. turmeric, 4 or 5 cauliflowers, 

100 very small cucumbers, 
(put in brine for a few days), 
1 qt. good sized white onions, 1 pint lima beans, 
)A pint green beans, y 2 dozen small peppers, 
1 or 2 stalks of horseradish cut up fine, 
A bottle olive oil, (pt.), y> dozen stalks of celery. 

Boil cauliflower and beans till tender ; remove cu- 
cumbers from brine and green them ; chop fine some 
of the celery and cut the rest in inch long pieces. 

Put ingredients in jar, layer about, and pour over 
them the following scalding: mixture : 

Mix mustard and turmeric with the olive oil first; 
then mix smoothly with vinegar; add sugar; tie 
celerv seed, mustard seed, pepper and allspice in a 
bag; scald all together, stirring all the time to keep 
from burning. Cover jar with a lid and tie down 
tightly for a week or two, then bottle and seal the' 
mixture. Mrs. L. McDozuell. 

CANTALOUPE PICKLE. 

6 lbs. of ripe cantaloupes ; (those yellow inside 
make the prettiest pickles); 4 lbs. sugar; 1 qt. vine- 
gar. Boil until soft; add spices: ginger root, inns- 



WILLIAMSPORT COOK BOOK. 283 



tard seed, cloves, mace, whole grains of black pep- 
per, horseradish, cut in small pieces, and any you 
may prefer. Before boiling, put in syrup, boil it 
for fifteen minutes in weak alum water ; then place 
in water a few minutes and boil in syrup. Excel- 
lent. Miss A. Wogan, York. 

MELON PICKLE. 

Pare musk melons, cut off top and remove seeds; 
cover with brine for three days, then fill with small 
onins, cucumbers, raisins, nasturtium seeds, beans, 
cauliflower, pieces of large green pepper, stick cin- 
namon, white mustard seed, &c, &c. (Any thing- 
good for a mixed pickle may be used. Some 
things, as the cauliflower and lima beans, are better 
cooked tender first). Tie tops on with strips of 
muslin, and cover with vinegar, to which has been 
added 5 lbs. brown sugar and 2 ounces turmeric. 

Mrs. L. McDowell. 

PEACH MANGOES. 

1 peck of peaches. Wipe the peaches clean, cut 
them in half, take out the stones. 

Now make a mixture of equal parts of grated 
horseradish and black mustard seed, and fill each 
half, and tie together. Then to each quart of vine- 
gar add 1 pound of brown sugar, 3 ounces of whole 
cloves and cinnamon, tied in a thin bag. Boil all 
together, and pour over the peaches hot, after pack- 
ing them in small crocks. Cover well. Mrs. M. M. 



284 WILLI AMSPORT COOK BOOK. 



GERMAN PICKLES— PEACHES, PEARS 
OR PLUMS. 

2 quarts of vinegar, 1 ounce of cloves, 

3 pounds brown sugar, 4 pounds fruit. 

Let boil five minutes, then add the fruit after 
rubbing well and pricking them with a fork. Boil 
slowly. When skin begins to break take them off ; 
boil syrup awhile by itself, then pour over the fruit. 

Miss Geddes. 

MUSTARD PICKLE. 

50 cucumbers, 5cts. worth celery seed, 

1 head cabbage, 5cts. " whole mustard, 

2 qts. small white onions, 5cts " whole pepper, 

1 lb. ground mustard, 1 lb. sugar, 

2 or 3 red peppers, 3 heads celery, 
5cts. worth turmeric, 2 heads cauliflower. 

Put vegetables in brine strong enough to bear an 
egg 24 hours, drain and squeeze out. 

DRESSING FOR ABOVE. 

Cover with 1 gallon vinegar ; mix the ground 
mustard and turmeric with water and thicken the 
vinegar ; when it boils add ingredients and stir five 
minutes. Bottle and seal. Mrs. W. C. G. 

SWEET PEACH PICKLE. 

To 7 pounds of peaches, 3^ pounds of white 
sugar, 1 quart of vinegar ; spices to taste. Make 
syrup come to a boil, then add peaches and boil y 2 
hour. F. H. Corson, Fredericksburg, Va. 



WILLIAMSPORT COOK BOOK. 



285 



SWEET TOMATO PICKLE. 

Slice 1 gallon green tomatoes ; put a handful of 
salt to each layer of tomatoes, and let stand 12 
hours ; then drain off the liquor and add 2 green 
peppers, 2 to 4 sliced onions, 2 quarts good vinegar, 
y 2 pint molasses, 1 teaspoonful cloves, 2 table- 
spoonsful whole mustard. Let all boil in the vine- 
egar ten minutes. Put in stone jars. 

F. H. Corson, Fredericksburg , Va. 

GREEN TOMATO PICKLE. 

2 gallons green tomatoes, sliced without peeling, 
12 large onions, sliced, 2 tablespoons gr'd mustard, 
2 quarts vinegar, 2 " gr'd bl'k pepper, 

1 quart sugar, 1 u allspice, 

2 tablespoonfuls salt, 1 " cloves. 

Mix all together and stew until tender, stirring 
often lest they should scorch. Put in glass jars. 
This is an excellent sauce for meat or fish. 

A. H. 

SLICED CUCUMBER PICKLE. 

To every quart of thinly sliced cucumbers, 2 
large white onions, 2 large red or yellow sweet pep- 
pers. Chop peppers and salt separately; salt onions 
and cucumbers together for three hours; drain over 
night, as the salt water should all be extracted. 
To each quart of vinegar, 2 tablespoonfuls of white 
mustard seed, 1 teacupful of white sugar, a little 
grated horseradish, 1 tablespoonful of celery seed. 
Boil vinegar and spices together, pour hot over 
pickle. Mrs. Weiser, York, Fa. 



286 WILLI AMSPORT COOK BOOK. 



MANGO PICKLE STUFFING. 

i lb. white mustard seed, 

1 lb. black mustard seed, 

2 lbs. chopped onions, 

i ounce each of mace, nutmeg, turmeric, 
cinnamon and celery seed, 

2 teaspoonfuls ginger, i cup oil, 

A few cloves and allspice, 2 lbs. brown sugar, 
A little horseradish. 
Add slices of cucumbers and mangoes. A cup 
of oil in vinegar keep? pickle from moulding. 

F. H. Corson, Fredericksburg ', Va. 

PREPARED MUSTARD. 

i quart of vinegar put on to boil ; mix yl pound 
yellow mustard with enough cold water to make a 
smooth paste ; add enough salt, pepper and India 
curry powder to season highly; thicken the boiling 
vinegar with this mixture. Cook fifteen minutes, 
and then it is ready for use. Mrs. G. IV. Croll. 

RED SAUCE. 
30 large tomatoes, 1 quart of vinegar, 

10 red peppers, 1 cup of brown sugar, 

8 onions, y 2 cup of salt. 

Peal and chop the tomatoes, chop the onions and 
peppers, (take all the pepper seeds out), cook one 
hour. Bottle hot. Mrs. W. V. Emery. 

RED SAUCE. 

30 large ripe tomatoes, pared and chopped fine; 

3 to 6 small red peppers, take seeds out, chop very 



WILLIAMSPORT COOK BOOK. 



287 



fine; 8 large onions, chopped; 1 bunch of celery, 
chopped ; 1 cup of brown sugar, y 2 cup of salt, 1 
quart of good vinegar, 1 teaspoonful of cinnamon. 
Boil all together from one to one and one-half hours. 

Ahs. J. A. C. 

GREEN TOMATO SAUCE. 

y 2 peck of green tomatoes, 

1 large head of cabbage, 

3 green peppers. 
Chop fine and mix with one handful of salt ; let 
stand over night, then press all juice from it ; add 
1 heaping teaspoonful of turmeric, 1 1 / 2 teaspoonfuls 
white mustard seed, 1 pound brown sugar, 1 quart 
best vinegar, y 2 cup grated horseradish. Boil un- 
til tomatoes are tender, about one hour. This fills 
four one-quart jars. Mrs. E. S. H. 



CHILLI SAUCE. 

30 ripe tomatoes, 1 quart vinegar, 

8 onions 1 cup of broWn sugar, 

6 peppers, ^ cup of salt. 

Take seeds out of peppers, chop fine, boil one 
hour. a. H. 

CHILLI SAUCE. 

24 ripe tomatoes, y 2 teaspoonful salt, 

4 medium-sized onions, 4 tablespoonfuls sugar, 
1 red pepper, y 2 teaspoonful cinnamon. 

Chop tomatoes fine ; boil all together one hour ; 
bottle. a. A. D. 



288 



WILLI AMSPORT COOK BOOK. 



CHILLI SAUCE. 

30 ripe tomatoes, 8 cups vinegar, 

8 sweet pepper mangoes, 5 tablespoonfuls sugar, 

6 onions, 3 tablespoonfuls salt. 

Chop tomatoes, onions and mangoes fine ; boil 
all two hours ; add 1 tablespoonful cinnamon, a 
little cayenne pepper, then bottle for use. 

Mrs. J. G. 

CHILLI SAUCE. 

About 18 ripe tomatoes, 2 tablespoonfuls salt, 
6 onions, 1 teaspoonful each of 

3 green peppers, cinnamon, allspice and 

1 cup sugar, nutmeg, 
2 x / 2 cups vinegar, ]/ 2 teaspoonful cloves. 

Scald and peel the tomatoes, and cook with the 
onions until tender ; add sugar, vinegar and spices, 
cooking together ten minutes longer. 

Mrs. J. H. Young. 

HOME-MADE CHUTNEY SAUCE. 

J { peck ripe tomatoes, 4 large onions, 
1 dozen green peppers, 1 pound of brown sugar, 
3 red peppers, 1 quart of vinegar, 

2 tablespoonfuls of salt. 
Cook to the consistency of catsup and bottle. 

Mrs. J. Reading. 

COLD CATSUP. 

y 2 peck ripe tomatoes' 2 roots celery, 

1 cup chopped onions, 2 roots horseradish, 

1 cup nasturtiums, 2 peppers chopped fine, 



WILLIAMSPORT COOK BOOK. 289 



y 2 cup mustard seed, 1 tablespoonful einnam'n 
y 2 cup salt, 1 tablespoonful bl'k pep' r, 

1 cup sugar, 1 tablespoonful cloves, 

1 quart vinegar. 
Mix well together and put in air-tight jars. 

Mrs. Sarah Montgomery. 

GOOD TOMATO CATSUP. 



1 gal. tomatoes, strained, 
6 tablespoonfuls salt, 
4 onions, [pepper, 
3 tablespoonfuls black 
1 tablespoonful cloves, 



2 tablespoonfuls einnam'n 
1 tablespoonful allspice, 
1 tablesp'nful celery seed, 
\]/ 2 pts. good vinegar. 
Boil down one-half. 

Mrs. M. E. W. 



TOMATO CATSUP. 

To 1 heaping peck of ripe tomatoes, washed and 
sliced, add 2 large onions; put in kettle and let boil 
for one hour, then strain and add — 

5 tablespoonfuls salt, 

1 large tablespoonful ground mustard, 

1 large tablespoonful black pepper, 

1 large teaspoonful cayenne pepper, 

1 teaspoonful allspice, 

1 teaspoonful cinnamon, 

y 2 teaspoonful cloves, 

1 tumbler of brown sugar. 
Let this simmer gently for four hours, and just 
before taking from the stove add 1 tablespoonful of 
horseradish, and celery seed to taste. Bottle when 
cold. This will not easily spoil. 



290 WILLIAMSPORT COOK BOOK. 



TOMATO CATSUP. 

1 peck ripe tomatoes ; boil and press through sieve : 
add 1 y 2 lbs. brown sugar, 1 oz. ground cloves, grate 
1 nutmeg ; 6 large white onions, chopped fine; 1 qt. 
vinegar, 1 large tablespoonful black pepper, salt to 
taste. Cloves must be stirred in after it is cooked. 

F. H. Corson, Fredericksburg, Va. 

TOMATO CATSUP. 

y 2 bushel tomatoes, skinned, 
2 ounces whole pepper, 

2 ounces whole allspice, 
y 2 ounce of red pepper, 

1 ounce of whole cloves, 
1 pound brown sugar, 
Y / 2 pint of salt, 1 pint of vinegar. 
Boil all together and put through a sieve and 
bottle. Mrs. IV. V. Emery. 

CATSUP. 

1 gallon of tomatoes, 

1 cup of grated onions, 

1 tablespoonful of cinnamon, 

1 tinful of sugar, 

6 grains of black pepper, 

10 whole cloves, 

1 tablespoonful of mustard seed, 

3 tablespoonfuls of salt, 

1 tinful of vinegar. Mrs. J. F. Strieby. 



RELISHES. 



TO MAKE CHOCOLATE. 

Take 3 tablespoonfuls of chocolate (scraped) and 
dissolve it in 1 teacupful of boiling water; add to it 
1 pint more water, and when it comes to a boil, stir 
in as much milk as is desired. Boil five minutes. 

TO MAKE COFFEE. 

First have the coffee roasted an even, rich brown ; 
do not grind it too fine; allow one tablespoonful of 
ground coffee for each cup of coffee ; put it into the 
coffee boiler ; stir into it the white of one egg, and 
just enough cold water to mix it ; then pour on boil- 
ing water. For 6 tablespoonfuls of coffee put in 3 
pints of water; boil twenty minutes; set it aside, 
and pour in 1 teacupful of cold water to settle it ; 
then transfer it to the urn. 

Coffee for forty persons — 3 pints of ground coffee 
and 2 gallons of water. 

TO MAKE TEA. 

First scald the teapot; pour out that water, and 
put in 2 teaspoonfuls of green tea; add a cupful of 
water ; let it stand ten minutes ; fill up with boiling 
water. 



292 WIIXIAMSPORT COOK BOOK. 



CHOCOLATE TO DRINK. 

2 squares of chocolate shaved fine ; 1 pint of hot 
water,, stir well. When dissolved add ^ cup of 
granulated sugar, 1 level teaspoonful of corn starch, 
y 2 cup of milk ; let all cook together ; 1 pint of 
milk, boil and add to the chocolate. (1 whole egg 
put in a bowl with y 2 cupful of boiling hot water), 
beaten together till very foamy, put one-half in 
bottom of chocolate pot, pour in the chocolate, 
then the other half on top, and serve. 

Mrs. O. N. M. 

CHEESE STRAWS. 
1 pound cheese, grated, 5 tablespoonfuls flour, 
Yolks of two eggs, A large pinch of salt, 

A little red pepper. 
Make like pie crust with cold water, roll thin and 
cut in narrow strips about two inches long, bake in 
oven till brown. Mrs. Harry Scholl. 

CHEESE AND EGG TOAST. 

Put a cupful of grated cheese into a half pint of 
rich milk, boil until the cheese melts ; have two 
eggs well beaten ; season the milk with salt, pep- 
per and butter ; turn in the eggs and stir rapidly 
for a few minutes. Remove from the fire and 
spread over slices of delicately toasted bread, hot, 
and cut in small pieces and serve on hot dish. 

Mrs. M. K. W. 

WELSH RAREBIT. 
Cut half a pound of cream cheese into small 
pieces, put into a hot chafing dish, using the hot 



WILIvIAMSPORT COOK BOOK. 



293 



water pan to prevent sticking. Stir constantly and 
when the cheese begins to melt, add gradually about 
half a cup of good cream. This amount varies 
somewhat with the cheese. A very little experi- 
ence will dictate the amount of cream. When all 
has reached a rich, smooth consistency, add a dash 
of cayenne, and serve at once on hot toast or 
crackers. The secret of success in this is constant, 
thorough stirring. Mrs. W. W. Crocker. 

WELSH RAREBIT. 

Melt 1 tablespoonful of butter and add 1 pound 
of cheese, grated or cut in small pieces. Beat 
thoroughly an egg, and with it mix one small tea- 
spoonful of mustard, y 2 teaspoonful of salt, a pinch 
of cayenne, and add this to the cheese when nearly 
melted. Lastly stir in slowly 1 cupful of ale or 
beer, or milk can be used, with a teaspoonful of 
Worcester sauce. Cook until it thickens, stirring 
constantly, taking care that it does not curdle. 
Serve hot on toast or soda crackers. 

CHEESE SANDWICHES. 

Take the yolk of 1 hard-boiled egg, rub it smooth, 
add one tablespoonful of melted butter, % lb. of 
grated cheese, salt, cayenne pepper and dry mustard 
to taste. Mix well and moisten with a tablespoon- 
ful of water, which will make it of a proper con- 
sistency. Spread over thinly sliced bread. 



294 WILLIAMSPORT COOK BOOK. 



PICNIC SANDWICHES. 

I quart fresh roasted peanuts. Remove the shells 
and red skins and chop very fine. Mix with a little 
mayonnaise dressing and spread between thin slices 
of bread. Mrs. J. H. Young. 



BAKED PEARS. 

Peel, core and slice the pears into a granite dish, 
sprinkle by layers with sugar to sweeten. Pour on 
]/ 2 cupful of water for each pint of fruit. Cover 
with a plate and bake slowly until quite well done 
and the sugar jellied down. Let cool in the same 
dish, then turn out in a serving dish. 

Mary C. Watson. 

RED RASPBERRY VINEGAR. 

2 quarts red raspberries, i quart cider vinegar, 
let stand two days, then strain, and add 2 quarts 
more of berries, then let stand two days longer. 
Strain, and to 1 pint of juice take 1 pint of sugar 
and boil five minutes, then bottle. Mrs - J- G - 



RASPBERRY VINEGAR. 

1 quart raspberries; cover with 1 pint of vinegar; 
let stand 24 hours; strain. To each pint of juice 
add 1 pint of sugar ; let it come to a good boil, then 
bottle. Mrs. Fulton. 



WXIXIAMSPORT COOK BOOK. 



295 



HORSERADISH SAUCE. 

2 teaspoonfuls of made mustard, 
2 teaspoonfuls of white sugar, 
y 2 teaspoonful of salt, 
1 gill of vinegar. 
Mix and pour over grated horseradish. Excel- 
lent with beef. Mrs. M. K. W. 

MAPLE SAUCE. 

1 cup of maple sugar, y 2 cup of butter, mixed 
with 1 tablespoonful of flour. Flavor to taste, and 
boil. 



BUTTERS, PRESERVES, &c. 



APPLE BUTTER. 



5 gallons cider, 
i bushels apples, 
25 pounds sugar, 



2 tablespoonfuls cinnam'n 

1 tablespoonful allspice, 

2 teaspoonfuls cloves. 



Boil the cider until only half remains, stew the 
apples in water, and put them through the colander; 
then add them to the boiling cider, and when almost 
thick enough, add the sugar. Just before it is ready 
to take off the fire, add the spices. If the apples are 
very tart, it will require more sugar. You will have 
to exercise your own judgment as to when it is done, 
for some like it thicker than others. The usual 
test is, when the butter does not separate from the 
cider. Mrs. J. H. Burrows. 



3 bushels of good eating apples, before paring; 
1 barrel of sweet cider. Boil the cider down one-half 
the day before making the butter. In the morning 
put on your cider. The apples, which have been 
previously pared and quartered, are put in the cider 
gradually, as they boil down. When all is cooked 
smooth, add 25 lbs. of sugar, or more if not sweet 
enough. When about ready to take from the fire, 
add spices, cinnamon and allspice to taste. When 
done, the cider will not separate from the butter. 
It generally keeps you busy all day. 



APPLE BUTTER. 



W1LLIAMSP0RT COOK BOOK. 297 



LEMON BUTTER. 

2 eggs, % cup sugar, 

Grate 1 lemon. 
Beat eggs and sugar together, then add lemon. 
Set in a vessel of boiling water, and stir once in a 
while until thick enough. 

LEMON BUTTER. 
2 lemons ; grate the rind and take the juice; 
4 eggs, beaten light; 
iy 2 cups of sugar added to eggs ; 
The lemons last. 
Butter the size of a walnut. 

Beat all together and boil in a small bucket set 
in water so it does not burn. Mrs. J. G. 

LEMON BUTTER. 
4 eggs and 1 y cups sugar, beaten together, with 
butter size of walnut. Add juice and grated rind 
of 2 lemons. Boil in double kettle till proper con- 
sistency. y 2 cup or more of water can be added 
if desired thinner. This is very nice served with 
wafers. Mrs. L. McDowell. 

PEAR BUTTER. 
To 20 lbs. of pears take 10 lbs. of sugar and 1 
pint of vinegar. Flavor with cinnamon. 

Mrs. L. McDowell. 

TOMATO BUTTER. 
7 lbs. ripe tomatoes, 1 quart vinegar ; put on the 
stove and cook slowly; when nearly done, put in 3 
lbs. sugar, and spice to taste. 5. a. R. 



298 WILLI AMSPORT COOK BOOK. 



GINGER PEARS. 

8 lbs. hard pears, after they are sliced, 
8 lbs. sugar, 
Juice of 4 lemons, 
1 pint of water, 

lb. ginger root, sliced thin. 
Cut the lemon rinds into as long, thin strips as 
possible, place all together in a preserving kettle, 
and boil slowly one hour. Miss Geddes. 

PLUM SAUCE. 
1 peck plums — Blue Dawson; 1 pint cider vine- 
gar, 1 oz. cloves, 1 oz. cinnamon, and 4 lbs. brown 
sugar. Boil it well. Miss Geddes. 

PRESERVED CHERRIES WITH PINE 
APPLE. 

10 quarts of sour cherries, 1 dozen pine apples. 
Seed cherries and grate pine apples, mix thor- 
oughly 1 pound of sugar to 1 pound of fruit. Cook 
a little while and put in the sun to finish. You 
can use strawberries in place of cherries. 

Mrs. J. C. S. 

PEACH SAUCE. 

Six pounds of whole peaches, 

One pint of vinegar, 

Three pounds of sugar. 
Rub peaches well, stick two cloves in each peach, 
make the syrup, boil the peaches until tender, 
place in jars, pour syrup over them. You may 
add stick cinnamon. Mrs. J. W. 



WILLIAMSPORT COOK BOOK. 299 



QUINCE HONEY. 

Grate 1 large quince or two small ones, and to 
this add 1 tin cup of sugar, and ^ of a tin cup of 
water. Boil hard until the honey jells. 

Mrs. F. L. C. 

QUINCE HONEY. 

2 large quinces, 3 pounds of sugar, 

1 quart of water. 
Bring sugar and water to a boil, add quinces, 
grated and boil twenty minutes. Laura C. Brooks. 

QUINCE HONEY. 

3 large quinces, 1 large orange, 
3 lbs. of sugar, 1 pint of water. 

Grate the quinces and orange, skin and all; add 
the sugar and water ; cook until it is like honey — 
from ten to twenty minutes. Mrs. J. M. Y. 

SPICED CURRANTS. 



5 lbs. currants, 
4 lbs. sugar, 
1 pint vinegar, 



1 tablespoonful of cloves, 

2 tablesp'nfuls cinnamon, 
Boil 20 or 30 minutes. 

Mrs. J. C. S. 



SPICED CURRANTS. 

3 lbs. of sugar, 2 teaspoonfuls of cloves, 

1 pint of vinegar, . y 2 teaspoonful of salt, 

2 teaspoonfuls cinnamon, 6 lbs. of currants. 

Boil half an hour. Mrs. H. L. H. 



300 WIIXIAMSPORT COOK BOOK. 



CURRANT JAM. 

5 lbs. of currants, 
5 lbs. of sugar, 

2 lbs. of stoned raisins, 

3 or 4 oranges, chopped or cut into small 
pieces, rind, juice and pulp. 

Cook twenty minutes. Mrs. II'. 

HUCKLEBERRY JAM. 

Put your berries on in a little water; add a cup 
of vinegar to 8 or io lbs. of berries ; i teaspoonful 
of salt. Let them cook until soft, then add sugar, 
pound for pound ; cook until done. Mrs. /. C. S. 

FRUIT JELLY. 

3 bananas, 
3 oranges, 

y 2 pound white grapes, 

i pint of water, 

y 2 package of gelatine. 
Soak one hour, add juice of i lemon and a little 
grated orange peel. Make very sweet, pour on fruit 
and cool. Grapes should be halved, seeded, and 
oranges cut in pieces about an inch square ; ba- 
nanas sliced. Mrs. L. L. Wa/ton. 

DUNDEE MARMALADE. 

Take i dozen large oranges, slice and remove 
the seeds, adding the juice of two lemons. Then 
add water enough to make 7 pints, letting all re- 
main in a stone jar over night. Cook the oranges 



WILLIAMSPORT COOK BOOK. 30 1 



until the rind is tender, then add 7 pounds of 
granulated sugar, and boil until the rind is clear 
and begins to jelly. Mrs. W. W. Hart. 

GREEN TOMATO PRESERVES. 

8 pounds of green tomatoes, 

3 pounds of white sugar, 

1 quart of vinegar. 
Boil vinegar and sugar 3/ 4 7 of an hour, add the 
sliced tomatoes, boil all until thick like preserves, 
then add some whole, some ground cloves, and cin- 
namon, also mace and celery seed sufficient to 
taste. Mrs. W. Menges, Montgomery. 



WILLIAMSPORT COOK BOOK. 



WILUAMSPORT COOK BOOK. 



WIIXTAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 307 



WILLIAMSPORT COOK BOOK. 



WIIXIAMSPORT COOK. BOOK. 



3IO WILLI AMSPORT COOK BOOK. 



\ 



WILLIAMSPORT COOK BOOK. 



FOOD FOR THE SICK. 



In preparing articles of diet for the sick, be care- 
ful to use cooking utensils that are perfectly sweet 
and clean. 

Food should be prepared in small quantities, and 
served in the most inviting manner. 



BEEF TEA. 

Cut i pound of lean, fresh, juicy beef into thin 
slices; sprinkle with a little salt; put it into a wide- 
mouthed glass or stone jar; cover closely; set it in 
a kettle of water which must boil hard for one hour; 
take out the jar and strain the essence of the beef 
into a bowl. Chicken tea may be made in the same 
manner. 

MUTTON BROTH. 

Boil a piece of mutton until it will fall from the 
bone; then strain the broth and let it get cold, so 
that the fat will rise, which must be taken off; then 
warm the liquor and put in a little salt. Swelled 
rice or barley may be added to it. Veal or chicken 
broth is made in the same way. 

GRUEL FOR THE SICK. 

Gruel can be made from oatmeal, arrowroot, wheat 
flour or corn meal. In all cases these things should 



WILLIAMSPORT COOK BOOK. 



3*3 



be first mixed smoothly with a little cold water, and 
afterwards more water added ; boil and season to 
taste. Two tablespoonfuls of any of them is enough 
to make one pint, when boiled. A few raisins boiled 
in gruel is an improvement. 

EGG GRUEL. 
Beat the yolk of i egg with a tablespoonful of 
white sugar ; pour i teacupful of boiling water 
on it; add the white of the egg beaten to a froth, 
with any seasoning or spice you may desire. To 
be taken warm. 

PANADA. 

Toast a slice of bread very dry, until a nice brown 
color, but do not scorch it ; break in small pieces 
into a bowl; put in sugar and a little grated nutmeg 
and pour boiling water over it. If the patient has 
no fever, )A glass of wine may be added. 

BARLEY PAX ADA. 

Boil a small teacupful of barley in water (with a 
few raisins) until it is soft. Put in sugar and a little 
grated nutmeg ; break in bits of toast or dry rusk 
after it is taken from the fire. 

EGG PANADA. 

Boil i handful of good raisins in i pint of water ; 
toast a piece of bread nicely and cut it up into a 
bowl ; beat i egg with a teaspoonful of sugar and 
put with the bread. When the raisins are soft, 
pour them, with the water in which they were 
boiled, over the toast and egg, stirring all the time ; 
season to taste with wine, nutmeg and butter, if the 
patient can bear it. 



314 WILLIAMSPORT COOK BOOK. 



TOAST WATER. 

Cut slices of bread very thin ; toast it dry and 
brown, but do not let it burn ; put it in a pitcher 
and pour boiling water on it. Toast water will 
allay thirst better than almost any thing else. 

A TONIC BROTH. 

3 pounds of mutton, 3 quarts of water, 
1 carrot, 1 bunch of parsley stems, 

1 turnip. 

Very small quantity of onion, salt and pepper. 
Cover closely so that none of the steam escapes, 
and boil until meat comes from the bones, strain, 
and when cold remove all fat that collects on top. 

Take two-thirds of a small cupful and heat to 
almost a boiling point, and add one tablespoonful 
of sherry. Omit the sherry if preferred. 

Jean Saylor-Brown, M. D. 

KOUMISS. 

3 gallons of sweet milk, 3 pints of buttermilk, 
\Y 2 pints of water. 
Mix all together in a large stone jar ; let it 
remain two or three days, stirring it daily ; bottle 
and cork ; put in a dark place. After standing for 
a couple of days it will be ready for use. A tumbler- 
ful should be taken frequently during the day. A 
splendid drink for persons with indigestion and 
weak stomach. b. 

BAKED MILK. 
Put a quart of good milk into a stone jar; cover 



WILLI AMSPORT COOK BOOK. 315 

with writing paper and tie it down. Leave it in a 
moderately hot oven for eight to ten hours until it 
has the consistency of cream. This is said to be a 
most nourishing food for consumptives. Taken 
whenever the appetite will allow it. b. 

CHICKEN MILK. 

1 chicken, (old), 

2 quarts of water, 

y 2 dozen black pepper corns, 
1 bunch parsley, (stems only), 

3 celery stalks. 

Use only the parts between the root and tops, 
the thick part. Put all on together and boil until 
it drops off the bones ; crack the bones that have 
marrow in them before boiling, strain and keep in 
a cool place, better next ice ; when wanted for use 
take equal quantities of broth and good milk, and 
heat to almost a boiling point ; add salt. This is 
both delicious and nutritious for the well and sick. 
Be careful that in boiling the steam does not escape. 

Jean Saylor-Browti, M. D. 

DOMESTIC GRAPE WINE. 

Stem grapes, wash thoroughly and mash them ; 
then add a very little water and let stand five, six 
or seven days to ferment ; if the weather is warm it 
will ferment in less time than if it is cool. Drain 
and then strain and put into stone jars or crocks to 
settle, and then drain off. To each gallon of the 
juice add 1 pound of good, dry white sugar. Fill 
jars with this and stand it away for two weeks ; do 



316 WILLIAMSPORT COOK BOOK. 

not cover the jars, and each morning skim off the 
froth and fill up the jars with juice or sweetened 
water. Then drain off and sweeten to taste, bottle 
and cork, but not seal. At Christmas rack off and 
bottle and seal. K. D. Borrows. 



GRAPE WINE. 

Stem grapes, and to i gallon add i quart of 
boiling water ; allow this to stand five days. To 
each gallon of strained juice take 3 pounds of gran- 
ulated sugar. Allow this to stand two or three 
days, or until done fermenting, skimming off top 
every other day. Then rack off, strain again and 
bottle for use. A\ R. B. 



BLACKBERRY CORDIAL. 

4 quarts blackberry juice, 4 pounds white sugar, 
8 nutmegs, 2 ounces cloves, 

1 quart best whiskey. 
Allow the mixture to come to a boil, then skim ; 
when cold add the whiskey, put in a jug and cork. 

Mrs. W. Menges, Montgomery. 

SODA MINT. 

1 tablespoonful of soda, 
1 tablespoonful of ammonia, 
20 drops of oil of peppermint, 
1 pint of water. 
Dose — One teaspoonful. Repeat when neces- 
sary, b. 



WILLIAMSPORT COOK BOOK. 317 



A TONIC. 

5 cents worth Gentian root, 
5 cents worth Colombo root, 
5 cents worth Chamomile flowers. 
Boil in 1 y 2 quarts of water ; reduce to 1 quart. 
Add y 2 pint of best whiskey. 

Dose — A dessertspoonful three times a day. 

Mrs. E. S. H. 

COUGH SYRUP. 

1 ounce of boneset, 1 ounce of slipperyelm, 

1 ounce of flaxseed, 1 stick of licorice. 

Simmer together in 1 quart of water until the 
strength is entirely extracted ; strain carefully and 
add 1 pint of the best molasses and ]/ 2 pound of 
loaf sugar. When cool bottle. Dose — One table- 
spoonful four times a day. o. H. Bibbins. 

GOOD COUGH SYRUP. 

Take a handful of hoarhound and 3 pints of 
water and boil down one-half ; then strain and add 
4 tablespoonfuls of good tar, boil 15 minutes and 
then strain again ; then add y 2 ponnd of loaf sugar 
and boil until it is like a syrup. Dose — A table- 
spoonful three times a day, half hour before 
meals. Mr. H. G. 

In scarlet fever the skin should be daily rubbed 
with carbolic acid, (1 drahm), and vaseline, (5 
ounces.) This will not only relieve the itching, 
but disinfect the skin and thus prevent the air from 
being contaminated with scales and exhalations. 



318 WILLIAMSPORT COOK BOOK. 



Bread and milk poultice should have soda in it 
to take out inflammation, g. 

CURE FOR SPRAINS. 

2 tablespoonfuls of black pepper, 
2 tablespoonfuls of salt, 
White of i egg, 
Y± pint of vinegar. 
Boil all together. g. 

CURE FOR PLEURISY. 

Get a grass sod out of your yard, bake it and put 
it warm on your side. This cured a patient the 
doctor had given up. 

MEDICAL HINTS. 

SMALL AILMENTS THAT CAN BE RELIEVED. 

Take 10 grains of Doner's powders and 10 grains 
of quinine at bedtime for a cold. Add a good dose 
of villercabras water the next morning. 

Spruce gum is frequently beneficial for children 
to chew. That kind flavored with peppermint re- 
lieves indigestion or dyspepsia. 

The 1-5 grain pill of sulphide of calcium every 
three hours and a good dose of Rochelle salts before 
breakfast several times a week for boils. 

For a cold in the eye bathe it several times a day 
with a saturated solution of boric acid in rose 
water. 

To tone up the appetite : Tincture of nux vomica, 
2 drams ; tincture of Colombo, 1 ounce ; compound 



WIIXIAMSPORT COOK BOOK. 319 



tincture of gentian, enough to make 4 ounces. 
Take 1 teaspoonful in water before each meal. 

For gums that are sensitive and bleed easily rub 
with tincture of myrrh several times a day. 

Salol and pheuaceutine taken in 5-grain doses of 
each drug in every three hours is helpful for mus- 
cular rheumatism. 

An elderly person who suffers from nervous and 
sick headaches should try a mixture composed of 
32 grains of citrate of coffene, 1 ounce of bromide 
of soda and 3 ounces of elixir of guarana. One 
teaspoonful every three hours. 

Lozenges composed of muriate of ammonia and 
licorice are beneficial for hoarseness. 

For muric acid in the blood get some 5-grain 
tablets of carbonate of littria, dissolve one in a 
tablespoonful of lemon juice and take the solution 
in a glass of water every three hours. 



MISCELLANEOUS. 



The following measures of capacity may be 
found useful, says a writer in Good Housekeeping : 

4 even teaspoonfuls of liquid equal i even table- 
spoonful. 

3 even teaspoonfuls of dry material equal i even 
tablespoonful. 

1 6 tablespoonfuls of liquid equal i cupful. 

12 tablespoonfuls of dry material equal i cupful. 

2 cupfuls equal i pint. 

4 cupfuls equal i quart. 

4 cupfuls of flower equal i quart or i pound. 
2 cupfuls of solid butter equal i pound. 

2 cupfuls of granulated sugar equal i pound. 
2y 2 cupfuls of powdered sugar equal i pound, 
i pint of milk or water equals i pound. 

i dozen of eggs should weigh iyi pounds. 

The following table of proportions is valuable : 
i teaspoonful of soda to i cupful of molasses, 
i teaspoonful of soda to i cupful of sour milk. 

3 teaspoonfuls of baking powder to i quart of 
flour. 

]/ 2 cupful of yeast, or y± cake of compressed 
yeast to i pint of liquid. 

i teaspoonful of extract to i loaf plain cake, 
i teaspoonful of salt to 2 quarts of flour, 
i teaspoonful of salt to i quart of soup. 



WILLIAMSPORT COOK BOOK. 



321 



i scant cupful of liquid to 3 full cups of flour 
for bread. 

1 scant cupful of liquid to 2 full cups of flour 
for muffins. 

1 scant cupful of liquid to 1 full cup of flour 
for batters. 

1 quart of water to each pound of meat and bone 
for soup stocks. 

. TO RENDER BUTTER. 

FOR WINTER USE, IN PLACE OF LARD. 

Rendering butter is a simple thing, but it re- 
quires close and constant watching while on the 
stove. Put your butter into a pot, over a slow fire, 
play with it constantly with a long wooden spoon* 
Boil slowly until it is like olive oil, the salt and 
impurities having separated from the oil. Strain 
through a muslin cloth into crocks and set away 
in a cool place. Miss Ulman. 

TO PREPARE BEEF FAT FOR COOKING. 

Cut beef fat (not suet) into small pieces and put 
into a kettle with enough water to cover, and boil 
slowly three or four hours, or until the pieces of fat 
become hard. Strain, and when it is cold it will be 
ready for use. Mrs. H. A. Jacobs. 

PICKLE FOR EGGS. 

2 pints of fresh slacked lime, 
1 pint of common salt. 
Put in a jar and add 1 pailful of water. Put the 
eggs in and keep in a dark place. A good pickle. 



32 2 WILLIAMSPORT COOK BOOK. 



PACKED EGGS FOR WINTER USE. 

To 4 gallons of boiling water add y 2 peck of 
new lime, stirring it some little time. When cold 
remove any hard lumps with a coarse sieve, add 10 
ounces of salt and 3 ounces of cream of tartar and 
mix the whole thoroughly. The mixture is then 
to stand for a fortnight before using. The eggs are 
to be packed as closely as possible and to be kept 
well covered. Thus treated, if put in when new 
laid, at six months they will be nearly as good as 
though laid only six days, though, of course, not 
as nice as fresh ones. k. D. B. 

TO PRESERVE EGGS. 

Grease each egg well with lard and stand on 
point. Keep in a dry place. 

ANOTHER WAY TO PRESERVE EGGS. 

Grease each egg well with lard, stand on point 
and cover with lime water. 

TO KEEP EGGS THROUGH THE WINTER. 

Take good fresh eggs, grease with fresh lard ; 
place in stone jars with points down ; take 1 pint 
thick slacked lime, 2 gallons of water, 2 table- 
spoonfuls of salt. Stir this all together and throw 
over eggs. There should be about 4 inches of 
water over eggs. Old slacked lime is better than 
fresh lime, it is not so heating. The eggs must be 
well under water. 



WILLIAMSPORT COOK BOOK. 



323 



TO KEEP BUTTER. 

Take fresh, firm butter, roll each pound in a sep- 
erate cloth ; place in stone jars ; cover with salt 
brine strong enough to bear an egg. After the but- 
ter is placed in the jars cover with a cloth, then 
with a press. Butter must be well covered with 
salt water. If mould collects it must be taken off 
every few weeks. 

Butter and eggs are used only for cooking pur- 
poses. Mrs. Mary J. Weiser. 

TO KEEP HORSE RADISH. 

Have a quantity grated while the root is in per- 
fection, put in bottles, fill up with strong vinegar 
and keep tightly corked. 

A GOOD SUGGESTION. 

A bowl containing 2 quarts of hot water set in 
the oven of the stove prevents any article from 
being scorched, such as cakes, pies, etc. 

An apple cut in half, put in a cake box, will 
keep cake moist for a long time. Apple must be 
renewed when withered. 

Tansy thrown around on your shelves will keep 
away the little ants. 

' TO RID THE KITCHEN OF FLIES. 

Pour on a red hot shovel a few drops of carbolic 
acid, having previously closed all windows and 
doors. 



324 WILLI A MS PORT COOK BOOK. 



SILVER POLISH. 

6 ounces of water, 

4 ounces of ammonia, 

4 ounces of alcohol, 

4 ounces of precipitated chalk. 

SILVER POLISH. 

Crystalized nitrate of silver, (chemically 

pure), . . . . . , 3 drahms. 

Cyanurate of potash . . . i l /> ounce. 

Spanish whiting . ^ pound. 

Rain-water, ..... i pint. 
Put in large bottle. Shake well for twenty 

minutes. Must be well shaken just before using. 

Mrs. J. H.J. 

GREASE IN THE SINK PIPE. 

Keep a can of concentrated lye, (caustic soda or 
potash) on the shelf near the sink and every morn- 
ing make a boiling hot solution of a heaped tea- 
spoonful of it and pour down the pipes, and after it 
has rested in the trap a few minutes, to cut the 
grease of the day previous, flush it out with boiling 
water. The pipe will be kept clear. In several 
years' use of a kitchen sink there has been no 
cause of complaint since this plan has been adopted 
and kept in use. 

HOUSEHOLD HINTS. 

Do you know that a stale loaf of bread can be 
freshened by putting into a baking tin, covering 
with another tin, and baking twenty or thirty 



WILLI AMSPORT COOK BOOK. 325 



minutes, according to heat and size of loaf? Then 
wrap in a cloth until cold. 

Try adding a few figs to stewed pears. 

Dip brooms in boiling water occasionally to make 
them tough. 

All that need be done to bronzes is to keep them 
free of dust by brushing with a soft brush and rub- 
bing over with an old silk handkerchief upon 
which some vaseline, only a trace, has been smeared. 
With some bronzes the dusting and rubbing with a 
leather will be enough. 

To make a sandbag to use in the place of a hot 
water bag : Make a square bag of heavy linen or 
firm cotton and fill it with silver sand. A bag of 
sand retains the heat much longer than water. 
Heat a bag of sand in an oven. 

Sweetmeats, such as jellies, jams and pound for 
pound preserves must be saved for luncheon or 
dinner. 

A disinfectant ought to be used in the kitchen 
sink as often as once a week. 

Clean your russet shoes with a banana peeling, 
and polish with a soft rag. 

TO CLEAN CARPETS. 
When the carpet is well beaten and free from 
dust lay it tightly down and scrub it with a bar of 
soap dissolved in soft water mixed with bullock's 
gall — about 4 gallons of water to 1 pint of gall. 
This will restore the colors to their original bright- 
ness and make it look almost new. 



326 WILLIAMSPORT COOK BOOK. 



GEM WASHING FLUID, 
i pound sal-soda, i ounce borax, 

i ounce salts of tartar, i ounce of ammonia, 
6 quarts of rain-water. 
Put the water over the fire, then add the sal 
soda, borax and salts of tartar. Do not put the am- 
monia in until cold. Put i cupful into the boiler 
when you scald your clothes, and rinse in two or 
three waters and your clothes will be beautifully 
white. 

TO CLEAN CARPETS. 
4 gallons of water, i pint of alcohol, 

i pint of ammonia, i box of Ivory soap, 

i y 2 pounds of salaratus. 
Boil the soap with i gallon of the water. When 
cool add other ingredients. Apply with scrubbing 
brush. 

FOR CLEANING CARPET. 
Aqua ammonia, ..... 4 ounces. 

Sulphuric ether, . . . .2 ounces. 

Alcohol ....... 2 ounces. 

Apodeldec, ..... 1 ounce. 

Transparent soap, . . . .1 ounce. 

Rain-water, . . . . . 2 quarts. 

Mrs. Zeale, Topeka. 

TO CLEAN GREASE SPOTS. 

% lb. white castile soap, % lb. of ammonia, 
1 oz. of ether, 1 oz. of glycerine, 

1 oz. spirits of wine. 
Cut the soap in fine pieces, pour over it 1 quart 



WIIvLIAMSPORT COOK BOOK. 



327 



of hot water. When dissolved add 4 quarts of 
water, then add other ingredients. Bottle and keep 
it air tight. Mrs. H. L. Hart. 

FOR SHAMPOOING. 
Salts tartar, . . ... ounce. 
Fluid ext. of rhubarb, . . . 12 drops. 

Glycerine, ... 
Castile soap, . . 
Soft water, ..... 1 quart. 

WASHING SILK. 

Mix together 1 tablespoonful of molasses ; 2 table- 
spoonfuls of soft soap, and 3 of alcohol; add to this 
1 pint of hot rain water; lay your silk on a bare table 
and rub on the mixture with a small clothes brush. 
Have ready a tub of luke-warm rain water; dissolve 
5 cents' worth of white glue and put in the tub of 
water. As you clean each piece of silk, throw it in 
the water and let it lay until you have finished; then 
dip each piece up and down in the water, but do not 
wring it. Hang it up to dry by the edges, and iron 
it before it is quite dry. Miss Maggie Connelly. 

CLEANING SILK. 
Pare and slice 3 potatoes (very thin); pour on y 2 
pint of water and add an equal quantity of alcohol. 
Sponge the silk on the right side, and when half 
dry, iron on the wrong side. 

FOR RENOVATING SILK. 
Take an old kid glove; dark colored, if the silk 
is dark ; light if the silk is light. Tear it in pieces; 



328 WILLIAMSPORT COOK BOOK. 



put it in a tincup, and cover with water. Set it on 
the stove and let it simmer until the kid can be 
pulled into shreds. Take a cloth or sponge; dip it 
in this water; rub it over the silk and iron immedi- 
ately. This process will cleanse and stiffen old silk 
and give it the appearance of new. Mrs. JlcVey. 

TO CLEAN BLACK DRESSES. 

2 tablespoonfuls of ammonia to y 2 gallon of water. 
Take a piece of black cloth and sponge off with the 
preparation; and afterwards with clean water. 

FOR CLEANING ALPACA. 
Put the goods into a boiler half full of cold rain 
water ; let it boil for three minutes. Have ready a 
pail of indigo water (very dark with indigo), and 
wring the goods out of the boiling water, and place 
in the indigo water. Let remain for one-half hour ; 
then wring out and iron while damp. 

Miss Sidiiey Sims. 

TO REMOVE INK STAINS. 
While an ink spot is fresh, take warm milk and 
saturate the stain; let stand a few hours; then apply 
more fresh milk; rub it well and it will soon disap- 
pear. If the ink has become dry, use salt and vin- 
egar or salts of lemon. 

TO REMOVE FRUIT STAINS FROM 
TABLE LINENS. 
Spread the stained parts over a large bowl and 
pour on boiling water. Repeat several times before 
putting into soap suds. 



WILLIAMSPORT COOK BOOK. 



329 



TO CLEAN STRAW HATS. 

Make a paste of pounded sulphur and cold water; 
wet the hat, and cover it with the paste, until the 
straw cannot be seen ; rub hard, and hang the hat 
where it will dry ; then rub the sulphur off with a 
brush until the straw looks white. 

TO CLEAN BOTTLES. 

Put them into a kettle of cold water, with some 
wood ashes, and boil; then rinse in clean soft water. 

TO KILL MOTHS IN CARPETS. 

Wring a coarse cloth out of clean water ; spread 
it smoothly on the part of the carpet where moths 
are suspected to be, and iron it with a hot iron. 
The steam will destroy the moth and eggs. 

TO PRESERVE FURS FROM MOTHS. 

Moths deposit their eggs in the early spring, and 
that is the time to attend to furs. , Beat them with 
a light rattan, and air for several hours ; then 
comb with a clean comb, carefully ; wrap them up 
in newspapers, perfectly tight, and put in a close 
linen bag, or cedar chest. Examine them several 
times during the summer, and each time repeat the 
combing. 

TO DESTROY COCKROACHES. 

Pulverized borax, scattered about where they are, 
will banish them effectually. 



330 WILLIAMSPORT COOK BOOK. 



An aid in making button holes in a garment 
which frays badly is to take a piece of glue that 
has a smooth, and rather thick edge, dip it slightly 
in hot water, and pass lightly over the goods be- 
fore cutting the button holes. The result will be 
satisfactory. 

A teaspoon ful or more of powdered borax thrown 
into the bath tub while bathing will communicate 
a velvety softness to the water, and at the same 
time invigorate and rest the bather. Persons 
troubled with nervousness or wakeful nights will 
find this kind of a bath a great benefit. 

If you wish to paper painted walls, first clean 
with soda and hot water. Then brush over with a 
sizing made of 2 ounces of glue to a pail of hot 
water. Use cold. Put on the paper in the ordinary 
manner. If the paper is dark, use rye paste, as it 
is more adhesive. 

A HOUSEKEEPING HELP. 

The best known thing for removing stains from 
table linen is the following receipt. It is tried 
and true : 1 pound of sal soda, y 2 pound chloride 
of lime, dissolved in 2 quarts of warm water, ad- 
ding 2 quarts more. Strain and boil. Make in an 
earthen crock, as tin will corrode. Use 1 table- 
spoonful of fluid to 1 quart of water. 



WILLIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WII*LIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



WILLIAMSPORT COOK BOOK. 



336 WILLIAMSPORT COOK BOOK. 



WILLI AMSPORT COOK BOOK. 



i 




IN THESE DAYS OF "CHEAP JOHN" PRICES, 
it is well to be on your guard against adulterations 
and sophistications. Not only have we shoddy 
clothing and shoddy merchandise of every description 
palmed off on the unwary, but even the medicine for 
the sick and afflicted, and the very food that you eat is 
liable to be grossly adulterated. In the matter of flavor- 
ing extracts and spices it is claimed that half you buy 
in these days shows the manipulations of the adulter- 
ator. 

Not an article that goes out of our store but that we 
can guarantee as perfectly pure and as cheap in price as 
the inferior goods. Try our flavoring extracts, spices, 
cream of tartar and soda, and you will see the difference. 
No tonka in our vanilla. Patent medicines at lowest 
prices. Store accessible at all hours, day or night. 

DUBLE & CORNELL. 



11 



WIIXIAMSPORT COOK BOOK. 



THE BO X BULL GO. 

Send Greeting to the Patrons of this 
Cook Book. 



Buying as we do 

of the Manufacturer, Importer, Jobber and Whole- 
saler, we. can put our Customers in touch with the 
Styles and Products of nearly every known country 
on the face of the Globe — and we think we can 
benefit you as no other store in this section can 
because of our great facilities. 
Remember, we are the leading house in 

SILKS, 

DRESS GOODS. 

LADIES' ™ CHILDREN'S COATS. 

NOTIONS, 

and goods of every kind kept in an up-to-date Dry 
Goods Store. 

THE BUSH & BULL CO., 

43, 45, 47 West Third St. 



WIXLIAMSPORT COOK BOOK. 



iii 



L. E. JONES & CO., 

THE LARGEST 

Exclusive Millinery 



BUSINESS IN THE CITY. 



A LARGE DISPLAY OF TRIMMED 

i 

HATS. 



IV 



WILLIAMSPORT COOK BOOK. 



NO MATTER ABOUT THE TIME OF YEAR OR CHANGE 
of season. — Seasonable and Fashionable Goods are always on 
show at the Corner of Fourth and Pine Streets. 
Lowest Prices are assured because of a cash business. 

Hosiery, Gloves, Underwear, Dress Goods and Domestics of every kind, 




Our Drapery Department is replete with suggestions for Interior 
Decorations. Do you want to Drape a Mantle — a Door — a Window 
or a House ? We can do it for you. Lace and Heavy Curtains, 
Mantle Drapes, Table Covers, Screens, Grille Work, and 
many things to beautify the home. 

WE SELL. LAMPS. THOMPSON, GlBSON & Co. 



WIIXIAMSPORT COOK BOOK. 



V 



L L. STEARNS & 50NS, 

Dry Goods and Carpets. 



We are showing an enormously large stock of DRESS GOODS 
and SILKS in latest class of goods manufactured. 



LADIES COATS, CAPES AHD EURS. 

Our lines of these goods are the largest and most complete in 
this city. All the new styles in Cloth, Fur, 
Velvet and Plush. 



In Prices you will find we are the Lowest. 



L. L. STEARNS & SONS. 



vi 



WILLIAMSPORT COOK BOOK. 



Timely Warning. 

The great success of the 
chocolate preparations of 
the house of WALTER 
BAKER & CO. (established 
in 1780) has led to the 
pUcing on the market 
many misleading and 
unscrupulous imitations 
of their name, labels, 
and wrappers. Walter Baker & Co, 
are the oldest and largest manu- 
facturers of pure and high-grade 
Cocoas and Chocolates on this 
continent. No chemicals are used 
in their manufactures. 

Consumers should ask for, and 
be sure that they get, the genuine 
Walter Baker & Co.'s goods. 

Walter Baker & Co., Limited, 

Dorchester, Hass. 




WILUAMSPORT COOK BOOK. 



VI 1 



Ladies . 

You should always find time to visit 

Heilman & Co:s 
FURNITURE STORE. 

The Greatest Display of Fine Furniture now on 
Exhibition for the Holiday Trade. 

Chamber Suits at Factory Prices. 

135 West Third Street. 

™ Department store 

IS HEADQUARTERS FOR 

CROCKERY, GLASSWARE, LAMPS, 

HOUSE FURNISHING GOODS, 

NOTIONS, STATIONERY, PICTURES AND FRAMES, 
ETC., ETC. 

No. 36 EAST THIRD STREET, WILLI AMSPORT, PA. 



Vlll 



WILLIAMSPORT COOK BOOK. 



GEORGE W. HARDER, 

DEALER IN 

Guns, Revolvers, Fishing Tackle, 

CUTLERY, BICYCLES, NETS, LAWN TENNIS, BASE 
BALL, FOOT BALL, AND SPORTING GOODS. 



Repairing *e*tly Done. 248 PINE STREET. 



HART BROS.. E€SEI JLOTHING HOUSE 

IN WILLIAMSPORT, 
26, 28 AND 30 WEST THIRD ST., Cor. Court. 

BOOKS, STATIONERY - WALL PAPER 

AT THE 

— R E\A/ BOOK STORE *^ 

^ L. C. 5CHNEE & CO. 

Corper Fourth &o<I Williaro 5ts« 



WILLIAMSPORT COOK BOOK. 



IX 



White Deer Flouring Mills, 

MAKE THE 

Celebrated White Fawn Flour 



Mill at White Dekr, 1 3 a. 

General Office, Corner of Third and Pine Streets, 
Williamsport, Pa. 

HARDWARE, 

STOVES, CUTLERY, GUNS, 

HOUSE FURNISHING GOODS, MILL, CAMP AND 
MINE SUPPLIES, R. R. CONTRACTOR'S 
EQUIPMENTS. 

ECONOMY FURNACES. 

Building Materials, Paints, Oils, &c. 

Nos. 15 AND 19 MARKET SQUARE. 



X 



WlLLIAMSPORT COOK BOOK. 



L. GOHL. J. C. KING. 



GOHL h KINQ. 



DEALERS IN- 



FINE GROCERIES, 

HAY, FEED AND GRAIN, 

231 and 243 MARKET STREET, 
Salt Uepot, Cor. Canal and Court St. , 



FEED TELEPHONE, 3212. W I L L I A M S PO RT, PA. 

GROCERY " 3213. 



TELEPHONE 2242. 

Charles Allen & Company, 

FAMILY GROCERS. 

COFFEK, CRACKERS, 

Tea, Foreign & Domestic Cheese, 

Mineral Waters, Soaps, 

Ouve Oil, Cigars, 

Olives, Etc., Etc. " 

IIO WEST FOURTH STREET, 

ABOVE PINE. 



WILLIAMSPORT COOK BOOK. 



xi 



ROYCE'S 



>C FLAVORING EXTRACTS 

PERFUMES ™ D TOILET WATERS 



CONTINUE TO LEAD IN PURITY, STRENGTH AND QUALITY. 




EVERY 

TRIAL 

CUSTOMER 

BECOMES 

A 

STEADY 
PATRON. 



Sold Only by Agents. Manufactured by ABNER ROYCE, 54 Quimby Avenue, 
Cleveland, O. P. O. Box 53, Station C. 



^Irtists prefer the Best Pianos— 
So Do You. 
We Sell the 

SOHMER 

D. S. Andrus & Co., 
21 West Th)ird St. 

( Established 35 Years. ) 



Xll 



WILLIAMSPORT COOK BOOK. 



SflOPBELL, QAMBLE h CO., 

THE LEADING DRY GOODS 
NOTION, 
313 PINE STREET CLOAK 

W and FUR HOUSE 

OF WILLIAMSPORT. 

OUR SPECIALTIES: 

cloaks and furs, 

black: dress goods, 
kid gloves. 



SHOPBELL, GAMBLE & CO. ; 

THE ONLY DAYLIGHT STORE IN THE TOWN. 



^ 3 E,TZ B R0THERS ' 



F~ I W 



China, Glass, Lamps aml Silverware 



QXW StOrC OFFERS SUPERIOR ADVANTAGES FOR THE SELECTION 
*— ' — ' — * — ' — 4 OF A PRESENT FOR ANY OCCASION. 



COMPLETE HOUSE FURNISHING GOODS DEPART- 
MENT IN BASEMENT. 



31S> PINE STREET. 



WILUAMSPORT COOK BOOK. 



Xlll 



NOT 

DRUGS ALONE. 

We handle scores of things a housekeeper needs.— Pure Spices, 
Baking Soda, Cream of Tartar — no failures, no disappointment 
in your baking if you get Walton's. Salad Oil— by the pint and 
quart ; saves you money, too. Flavoring Extracts, especially 
Vaniixa, made by us from long Mexican Vanilla beans — four 
times as rich in the true flavor as the ready bottled kinds. Try 
us once for these things — it will pay you. 

L. L. WALTON & CO., Apothecaries, N. E. Cor. 4th and Pine Sts. 

19 MILLION SINGER 
— SEWING MACHINES 

MADE AND SOLD. 

THE SINGER MANUF'G CO. 

Office, 153 West Third St. 



lewars & co., 
Hardware 



349 Pine Street, 

Dealers in every description of 

Silverware, Lamps, 

Dockash Ranges and Heating Stoves. 

Also, BICYCLES AND REPAIRS. 

We are not advertising 

"Cook Books," but if you want anything in the line 
of Domestic Books, Stationery, Wall Paper, Window 
Shades, Bibles, Alburns, Pocket Books, Prayer 
Books and Hymnals, or, if you want School or Office 
Supplies, Blank Books, in fact, anything kept in a 
first-class book store, we should be pleased to have 
you look at our line. General News Agency. 

W1LHELM & SHEFFER, 
119 West Fourth St., Elliot Block, Williamsport, Pa. 



xiv 



WILLIAMSPORT COOK BOOK. 



H. E. 5HADLE & CO., 

WHOLESALE AND RETAIL 

Groceries, Provisions, Bread, Canned Goods 

FRUITS, CONFECTIONS, &c. FLOUR A SPECIALTY. 

334 WEST FOURTH ST. 



GRAND UNION TEA CO., 

DEALERS IN 

PURE TEAS, COFFEES, SPICES, 

And Grand Union Baking Powder. 
WILBUR F. THOMPSON, Manager. 

JOHN A. GABLE, 

Wholesale and Retail Dealer in 

GROCERIES AND PROVISIONS, 

OUR OWN MAKE-HOME MADE MINCE MEAT IN SEASON. 

211 MARKET STREET. 

Mitchell, Fletcher & Co., 

Grocers, 

CHESTNUT AND TWELFTH STREETS, 
PHILADELPHIA. 

J. G. STONESIFER, 
6R0CER 

206 WEST FOURTH STREET. 

Specialties : FINE COFFEES AND TEAS. 

If you want nice light Cakes, try our brand of Buckwheat. Average 
sales, five tons per season. 



WILLIAMSPORT COOK BOOK. 



XV 



CITY HOTEL, 



WALTER SHOOTER. - - PROPRIETOR. 

Business Centre — Open for all Night Trains — Free 'Bus — Good 
Sample Rooms for Commercial Men. 

PINE STREET, - WILLIAMSPORT, PA. 



THE UPDEGRAFF, 

Williamsport, Pa. 

Most Centrally Located. 

First-Class in Every Particular. 

PORTER'S CENTRAL HOTEL, 

R. H, PORTER, Proprietor. 

303-305 West Fourth Street, Above Hepburn, Near Post Office. 



RATES, $1.00 PER DAY. 



HOTEL FEDERAL, 

COR. FOURTH AND HEPBURN STS., - WILLIAMSPORT, PA. 



HOTEL CRAWFORD. 

H. G. MILNOR, - - Proprietor. 

Corner Third and Mulberry Sts. 

RATES, $1.50 PER DAY. 



XVI 



WIIvLIAMSPORT COOK BOOK. 



Everybody Needs Them — 

DRUGS AND MEDICINES. then go to 

BLOOM & CO.'S, 16 E. Market Sq. 

Where you will find a complete stock of PURE and FRESH Drugs, 
Fancy Goods, &c, at the lowest prices. 



H. E. HERMAN & CO., Limited, Opticians- 

SPECTACLES AND EYE GLASSES. 

WHOLESALE AND RETAIL. 

Corner Third and Market Streets, WILLIAMSPORT, PA. 

Branch Office, 100 West Water St., ELMIRA, N. Y. 



MANUFACTURING 




29 East Third Street, Williamsport, Pa. 



EVENDEN BROTHERS, 

Florists Nurserymen, 

408:& 1327 EAST THIRD ST., 
WILLIAMSPORT, PA. 

PROF G. I. SMITH'S ELCCTRIGAL PARLORS 

IS THE PLACE TO GET THE BEST 

ELECTRIC , VAPOR BATHS. 

These Baths Excel the Turkish Bath. !^They Invigorate the Nervous 
System and Remove Foreign Substances from the Blood. 

Give me a call and be convinced. No. 250 Pine STREET. 



WILLIAMSPORT COOK BOOK. 



XV 11 



D. (I. FESSLER, 

DEALER IX 

Beef, Lamb, Pork, Veal, Bologna, Sausage. 

All Kinds of Game in Season. 

east end city market house. 

SEFERT & SONS. 

WHOLESALE AND RETAIL DEALERS IN 

Fresh Fish, Fruits and Vegetables, 

HEADQUARTERS FOR SHELL OYSTERS. 

361 Market Street, Willi a.ylsport, Pa. 

MEALS AND LUNCH 'TIJp PPHPTP'^ OYSTERS SERVED IN 

AT ALL HOURS. 1 fllv I Ju\J L hU Vj ALL STYLES. 

RESTAURANT AXD OYSTER HOUSE, 

VV. S. DAVELER, 

327 Market Street, Willia.msport, Pa. 

FRED V. VILLINQER, 

DEALER EN 

ALL KINDS OK MEATS, 

BEEF, PORK, VEAL AND LAMB, GAME IN SEASON, 

Telephone 653. CENTRE CITY MARKET HOUSE. 

J. J. BIRCHARD, 

BAKER mp CONFECTIONER. 

PLAIN AND FANCY CAKES, ICE CREAM WHOLESALE AND RETAIL, 
Cor. Third and academy Sts, 



xvm 



WILUAMSPORT COOK BOOK. 



I YOCHSBERS, 

MILLINERY AND FANCY GOODS 



REASONABLE PRICES, 
No. 123 West Fourth Street, Elliot Block. 

GEORGE F. NEflL. 



MILLINERY, fancy goods, notions , 

315 PINE STREET. 



208 WEST FOURTH STREET. 



r\AX and SAt\ 



POPULAR HATTERS and MEN'S .FURNISHERS 

8 West Market Square. 

Sole Agents for the Ultra Fashionable HOWARD HAT, Broadway, New York. 

FISH KRIMM & CO., 

MUSIC PUBLISHERS and DEALERS IN 

HIGHEST GRADE PIANOS and ORGANS 

Musical Instruments of every description. Sheet Music and Music Books. ' 
Strings, Trimmings, &c, for all Instruments. 

Telephone 2104. 28 & 30 EAST THIRD ST. 



WILLIAMSPORT COOK BOOK. 



xix 



When about to build don't forget that we pay 
special attention to Windows, Doors, Blinds and 
Mouldings, and have the finest stock of Building 
Hardware to be found in the city. 

Don't fail to call. 

A. B. Neyhart &Xo. 
JOHN M. DEAN, 

Books, Stationery p Wall Paper, 

OPPOSITE THE POST OFFICE, 

WILLIAMSPORT, PA. 



F. H. KELLER & CO., 

WHOLESALE AND RETAIL 

HARDWARE MERCHANTS, 

No. 27 WEST THIRD STREET. 
OTTO, CHATHAM & DEAN, 

GENERAL DEALERS IN 

Books, Stationery, Wall Paper and Window Shades, 

JOBBERS IN PAPER BAGS, TWINE, AND ALL LiNES OF STATIONERY. 

Telephone 2214. MARKET SQUARE, WILLIAMSPORT, Pa. 

T. J. FUNSTON & CO., 

DEALERS IN 

HARDWARE, STOVES, OILS, PAINTS, &c. 

No. 22 East Third Street. 



XX 



WILLIAMSPORT COOK BOOK. 



D. R. STOVER, 

DEALER IN 

BUTTER. EQGS, POULTRY, &C. 

CITY MARKET HOUSE. 



WILLIAM T. SHIBE, 

WHOLESALE AND RETAIL 

BUTTER, EGGS *» CHEESE, 

CENTRE CITY MARKET HOUSE. 



WILLIfinSPORT FRUIT HOUSE, 

JACOB WENNER, Proprietor, 

Wholesale and Retail Dealer in Fruits and Vegetables, 

OYSTERS IN SEASON. 

345 MARKET STREET. 



J. I. HELLER, 

DEALER IN 

CHOICE BEEF, PORK, LAMB AND VEAL, 

SMOKED MEATS OF ALL KINDS. 

West End City Market House. 



ALBERT BETZEL, 

DEALER IN CHOICE 

FRUITS AND VEGETABLES, 

FRESH FISH, OYSTERS, &C. 

East End. City Market House, 



WiluamSport cook book. 



xxi 



W. KIM HARTMAN, 

Dealer in Fine and Medium Grade g J-| Q g g 

122 WEST FOURTH ST., TRUST BUILDING, 

WJLLIAMSPORT, PA. 

FRED KIMMERER & CO., 

DEALERS IN 

BOOTS ANP SHOES, 

NO. 343 PINE STREET. 

J(ing Brothers & (a. 

FINE SHOES . ^v- , 



No. 340 PINE STREET. 

OUR CUSTOMERS' SHOES POLISH ED FREE. 



Wf\. NEUSCHAFER, 



-DEALER IN- 



BOOTS AND SHOES, 

6 EAST MARKET SQUARE. 



xxn 



WILLIAMSPORT COOK BOOK. 



SYLVESTER ttUSSINfl. 

DEALER IN 

Diamonds, Watches, Jewelry, Spectacles, Silverware, 

CLOCKS, Stcs. 

Fine Repairing a Specialty. Mussina's Corner, Market & Third Sts. 

RUBENSTEIN BROS., 

MANUFACTURING JEWELERS, 

MAKE A SPECIALTY OF 

Society Emblem Pins, 

WILL-IAVASPORT, PA. 

BOWER - COMPANY, 

JEWELER5, 

18 EAST THIRD STREET. 

WACHTEL, 

THE POPULAR PRICE JEWELER, 

114 WEST FOURTH STREET. 

WE LEAD FOR GOOD GOODS AND L0W PRICES. REPAIRING AND 
ENGRAVING A SPECIALTY. 

A. D. FOUCART. W. H. BLACK. 

g- 1 - BLACK & CO.,~^ 

DIAMONDS AND JEWELRY, 
325 PINE STREET, WILLIAMSPORT, PA. 



WILLIAMSPORT COOK BOOK. 



XX111 



W. C. SIESS, 

DEALER IN 

Books, Stationery, Wall Paper & Window Shades, 

GENERAL NEWS DEPOT IN CONNECTION. 126 W. FOURTH ST. 



Hats and Men's Furnishing Goods. teephone 2884. 

DuFour & Co., 

117 West Fourth St.— Elliot Block, 
sole agents for Williamsport , Pa. 

KNOX'S CELEBRATED HATS. 

Jenks, Rhoads ™ d Co., Limited, 
flirt jV^nof^ictdrers, j^en's furnishers,- 

V — AND » 

STEAM LAUNDRYMEN, 

13 VEST MARKET SQUARE, WILLIAMSPORT, FA. 

L. SHEPFER, 

Fashionable Merchant Tailor and Clothier, 

AND DEALER IN 

Gents' Furnishing Goods, Trunks and Valises, 
140 WEST FOURTH ST. 

J. f\. 5HOE/*\AKER, 

Manufacturer of Hand -Made Harness, 

• , — -DEALER IN 

Trunks, Traveling Bags, Telescopes, Horse Clothing, Carriage, 
Wolf, Dog and Fancy Robes. 




XXIV 



WILLIAMSPORT COOK BOOK. 



FASHIONABLE 
- - WEDDING 



Invitation should be engraved or printed in the 
most careful and artistic manner. Nothing is 
criticised so sharply by one's friends as an 
invitation which is not neat and elegant. 
Depend on us to do the best kind of work 
at the most reasonable prices. 

SCHOLL BROTHERS, 

WEST FOURTH STREET, 
TELEPHONE 903. OPPOSITE POST OFFICE. 

A Specialty of Engraved and Printed Invitations, Announce- 
ments, At Home Cards, Calling Cards, &c. 

Why Shuffle « M ™o* 
J COMFORT, 

about in Shoes too large, e-rvi r 

or Limp BEAUTY 

in a pair too small? and DURABILITY are combined in 

THE ARTISTIC FOOTWEAR MANUFACTURED FOR US. 

37 West Third Street, JOHN B. I RV I N . 

Opposite Court House. 

Largest Repository in Northern Pennsylvania, showing 50 Styles of Vehicles. 

JAMES THOMAS, 

WHOLESALE AND RETAIL 

WAGONS AND CARRIAGE?, 

Agricultural Implements, Phosphates and Seeds, 
113-119 east third street, 



